easy eggplant parmesan

Ultra soft slices of eggplant smothered in tomato sauce, with a crunchy panko-Parmesan topping. All the great vegan eggplant Parmesan flavor without the messy dipping and breading!

Easiest Vegan Eggplant Parmesan

eggplants

sea salt and black pepper

28 ounces Easy Instant Pot Tomato sauce

panko bread crumbs

Italian seasonings

parsley

Place a rack in the center of the oven and Preheat to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper.

Arrange the eggplant slices evenly on the baking sheets, and sprinkle lightly with sea salt and black pepper. Roast for 30 minutes at 400 degrees Fahrenheit, or until browned and very soft, flipping  halfway through cooking.

While the eggplant is roasting, make your tomato sauce. (If using jarred sauce, heat it in a pan first, OR increase the final baking time as needed, see notes.)

Next, make the vegan Parmesan in a food processor.

In a small bowl, make the topping by tossing together the bread crumbs, vegan Parmesan and Italian seasonings.

When the eggplant is cooked, remove it from the oven and reduce the heat to 375 degrees Fahrenheit.

Ladle about 3/4 cup of the hot tomato sauce into a 9" x 9" square baking dish, coating the entire bottom with thin layer of sauce.

Arrange 1/2 of the eggplant on top of the sauce in the baking dish. Cover the eggplant with 1/2 the remaining sauce, then add another layer of eggplant. Cover the eggplant with the rest of the sauce.

Sprinkle the topping evenly over the top of the dish. Add a little more Italian seasonings, if desired.

Cover with foil and bake for 10-15 minutes, or until hot and bubbly throughout.

Optional: for a crispy, golden brown topping, broil under low heat for a few minutes, being careful not to burn the topping.

Garnish with fresh chopped parsley and serve with almond ricotta, if desired.

Even though this is an easy eggplant parmesan recipe, it is full of flavor and always met with rave reviews. This eggplant parm is made with baked eggplant slices, which makes it a healthier version. With only 10 ingredients (including salt and oil) you'll find that this eggplant parmesan recipe comes together very quickly!

Easy Eggplant Parmesan

olive oil, divided

sea salt, divided

onion, miced

garlic cloves, minced

tomato paste

tomatoes

honey

cheese

mozzarella cheese (about 3 cups)

basil,

Preheat your oven to 420 degrees. Line 2 baking sheets with parchment paper.

Cut the tops off the eggplants then cut them into 1/2&#8243; thick slices. Lay them on the baking sheets, drizzle them with 2 tablespoons of the olive oil and sprinkle them 1 teaspoon of salt. Roast in the oven for 25 minutes.

While the eggplants are cooking, heat the remaining 2 tablespoons of oil in a medium-sized pot. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic and tomato paste and cook for 3-4 minutes, or until the tomato paste begins to smell fragrant. Add the crushed tomatoes and honey and bring to a boil. Reduce the heat, cover the pot, and simmer until the eggplants are cooked.

Spread 1 cup of the sauce in a 9&#8243;x9&#8243; pan. Add a layer of eggplants, top with 1 cup of sauce and 1/3 of both the cheeses. Repeat 2 more times so that you have 3 layers.

Put the pan into the oven and bake until the eggplant parmesan is bubbly and the cheese starts to brown, about 20 minutes. Remove the pan from the oven and let it rest for at least 15 minutes (or up to 30 minutes) before cutting into it.

Surprisingly this recipe was amazing.  We actually halfed the recipe for our family of three.  The pic of the lasagna (for me) was a visual turn-off...it looked too oily and mushy but to my surprise it was a mouthwatering dish that I actually went in for a second helping. We will definitely be making this dish again. Thanks for posting this recipe.

Me and my friend we loved it!! Thank you for all your recipes! Everyone is genius

This Lighter Eggplant Parmesan is one of my favorite ways to eat eggplant. No breading, just eggplant, cheese and marinara.

Lighter Eggplant Parmesan

eggplant (1 large or 2 medium)

olive oil spray

salt

ricotta

+ 2 tbsp Pecorino Romano

parsley (chopped)

part-skim mozzarella (I used Sargento)

tomato sauce

Start by making the sauce if you don't have any already made.

Preheat oven to 450°F. Spray 2 sheet pans with oil.

While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Transfer to the prepared pans, it's ok if they overlap slightly. Season with salt. Bake for 20 minutes, turning halfway through until eggplant is golden.

Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.

Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce two more times, reserving the third layer of mozzarella for topping. Finish with 1 1/2 cups of sauce, remaining mozzarella, and the remaining 2 tablespoons of grated cheese.

Heat the oven to 400F.

Cover with foil and bake until cheese is melted and everything is bubbling, about 40 minutes.

Remove foil and bake an additional 10 minutes.

Take it out of the oven and let it sit about 10 minutes before cutting.

This easy Eggplant Parmesan recipe has no breading, no frying and no pre-salting. It&#x27;s unfussy, healthy and simply delicious. Good shortcuts cut the time down to 30 minutes.

Easy Eggplant Parmesan (30 minutes)

eggplant ((1 medium-large or two medium-small ones))

olive oil, oil

Basil Pesto (Note 2)

salt and pepper

sugar

Mozzarella cheese, thinly sliced ((or 1 1/2 cups shredded))

Parmesan cheese

basil (about 2 tbsp)

HEAT BBQ GRILL to 450-500 F/232-260c. This will be Medium-High heat on larger grills and High on smaller grills. See Note 3 for oven instructions.

GRILL EGGPLANT: Slice off both ends of eggplant. Cut off purple skin if you like, but not necessary. Cut 1/4 inch slices. Brush (don&#39;t drizzle) both sides of each slice with olive oil. Alternatively, spray both sides with an oil like Pam. This will use less oil. Lightly sprinkle with salt. Grill for 3 minutes per side or until eggplant is browned and tender.

SAUTE TOMATOES:  While eggplant is grilling, roughly chop tomatoes. Heat a sauce pan to medium high and add 1 tablespoon oil. Squeeze some of the juice and seeds from tomatoes, then add to sauce pan. Lightly sprinkle with salt and pepper (about 1/4 tsp). Add a pinch of sugar to enhance the flavor if desired. Cook, stirring occasionally, until most of the liquid evaporates, about 6-8 minutes. Turn off heat and stir in Pesto.

ASSEMBLE EGGPLANT PARMESAN: You will make 2 layers. Line a pan (that can go on a grill) with foil sprayed with oil, or parchment (Note 4) - for easy cleanup. I use a 9 x 13&quot; baking pan (it will only cover the middle - about half - or a 10&quot; cast iron skillet. Layer 1: Place 2 tablespoons tomato mixture on the bottom (covering about 10 inches by 8 inches). Start with a layer of eggplant (use half the slices, slightly overlapping), top with half the tomato mixture, then half the Mozzarella. Layer 2: Repeat for 2nd layer. Sprinkle Parmesan cheese on top.

GRILL EGGPLANT PARMESAN: Place pan on grill. Close lid. l lower the heat to low or medium on the grill under the pan. Grill, uncovered for 10-12 minutes until cheese is bubbly and starting to brown on top. Sprinkle with chopped basil. Let sit 5 minutes to set, then serve immediately.

This Crispy Baked Eggplant Parmesan has everything you love about the Italian classic—golden panko-crusted eggplant, rich marinara, fresh basil, Parmesan, and melty mozzarella—without the frying! Lighter, easier, and perfect for a cozy vegetarian dinner, entertaining, meal prep, or freezing for later.

Baked Eggplant Parmesan Recipe (Easy, No-Fry Method)

eggs,

sea salt

pepper

½ teaspoon chili flakes- optional

panko breadcrumbs

Spray olive oil oil

of Marinara Sauce (use store-bought or make your own). 3 cups.

fresh oregano, optional, or basil

oregano

Preheat oven to 400F

  Line 2 large baking sheets with parchment paper. Brush or spray the parchment with olive oil. 

Prep eggplant

Slice eggplant into ⅓-inch round slices. See notes.

Make dry and wet mixtures

In a wide, shallow bowl, whisk eggs, milk, salt, pepper and chili flakes. In another wide shallow bowl, mix equal parts panko and parmesan. 

Dredge. Dip the eggplant slices into the egg mixture, then dredge each side into the panko/parm mixture. Place on the sheet pans, repeating until all are done. Sprinkle any excess panko-parmesan mixture over top. Spray or generously with olive oil.

Bake eggplant

  Bake for 20-25 minutes, until golden and crispy (no need to cook all the way through). The goal is to get the eggplant deeply golden and crispy, so be patient. All ovens are different; this may take longer- feel free to use your broiler. 

Assemble

Mix ½ cup water into your marinara sauce to make 3 cups. Grease a 9&#215;13-inch baking dish. Cover the bottom with ¾ cup of marinara sauce. Saving the 8 best-looking pieces for the top, layer the remaining eggplant over the sauce. Drizzle with 1 cup of marinara sauce, add ½ of the sliced mozzarella (save 8 slices for the top), and add half the parmesan. Sprinkle with fresh oregano or basil if you like. Add the top layer of eggplant, cover with remaining marinara, sprinkle with remaining parmesan, and top with fresh mozzarella slices. Season with salt and pepper. 

Bake at 

400°F, uncovered, for 20-25 minutes, until golden, melty and the edges are bubbling.  Feel free to broil. I like to sprinkle with oregano right at the end of baking time. Or garnish with fresh basil at the end. 

Probably the best recipe for Eggplant Parmesan we’ve ever tried. Made it for Thanksgiving and everyone asked for the recipe. Thanks for the clear instructions. One question, do you peel the eggplant like in the video? Or leave the peels on?

sooo good!
love this baked version of a classic.
i also did a pre-bake salting and added a flour dredge but im old and have extra time.
thank you for the share

I have made this several times following the recipe as written. It is always superb. While it might seem like a lot of steps, it’s actually quite easy. Both my husband and I love it.

Easy and delicious! I was dreading the eggplant prep and was so excited to see the note about it not being needed. Highly recommend.

This recipe is delish! I LOVE eggplant parm and this is just sooo good!

This is a dang delicious eggplant parm.  The eggplant gets soft in the middle with crunchy edges from the panko.  It's a little more putzy than another one I tend to make if I'm under crunch time, but worth the time if you have it. Served it with a simple green salad.  The entire house smelled divine!  My husband had band practice the night I made it, and the 3 guys smelled the leftovers so I dished out the remnants to them.  They loved it, too! :-)  I love your recipes!

Delicious!  My son, who had never made, nor eaten, eggplant parmesan, made this for our night before Thanksgiving gathering. This is so good that my eggplant-wary husband heartily approved.  Yummy and easy!

Eggplant Parm is my Prozac. I always order it out but really dislike making it at home — the salting to minimize bitterness, the frying and having the eggplant suck up ridiculous amounts of oil….Then… I found your recipe. It truly was feasting at home. Followed it to the letter — so easy! Know I’ll make it again and again

https://content.jwplatform.com/videos/fAKorZE9.mp4

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Top Tags

Easiest Vegan Eggplant Parmesan

Easy Eggplant Parmesan

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