Not your usual fried eggplant Parmesan, this is one is Baked Eggplant Parmesan with no oil! It's coated in gluten-free panko breadcrumbs and Parmesan cheese, and baked in the oven until crispy on the outside and tender on the inside. Serve it with a side of pasta or salad for a healthy, flavorful weeknight dinner!

Baked Eggplant Parmesan

Not your usual fried eggplant Parmesan, this is one is Baked Eggplant Parmesan with no oil! It's coated in gluten-free panko breadcrumbs and Parmesan cheese, and baked in the oven until crispy on the outside and tender on the inside. Serve it with a side of pasta or salad for a healthy, flavorful weeknight dinner!
5 from 2 votes
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Course: Main Course
Cuisine: Italian
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6 servings
Calories: 75kcal
Author: Yumna Jawad

Ingredients

  • 1 large eggplant sliced into 1/4" thickness
  • 1 egg
  • 1 tsp water
  • 1/2 cup panko breadcrumbs
  • 2 Tbsp grated Parmesan cheese
  • 1/2 tsp Italian seasoning
  • Salt and pepper to taste
  • 1/2 cup marinara sauce
  • 1/4 cup shredded mozzarella cheese or whole
  • Grated Parmesan cheese for serving
  • Fresh basil for serving
  • Angel hair pasta tossed with olive oil and parsley for serving

Instructions

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Arrange the eggplant on a wire rack, sprinkle salt on both sides, then allow the moisture from the eggplant to drain for about 10 minutes. Pat the eggplant dry with a paper towel to remove the moisture.
  • Prepare a dredge station with two bowls. In one bowl, beat together the egg and water. In the other bowl, mix the breadcrumbs, Parmesan cheese and Italian seasoning.
  • Dip the eggplant slices into the egg wash, making sure to coat both sides. Next, dip the eggplant into the breadcrumb mixture, coating both sides.
  • Place them on the prepared baking sheet. Season with salt and pepper, and bake in the preheated oven for 20-25 minutes, turning them one.
  • Top each slice with marina sauce, mozzarella cheese and return to the oven to cook until the cheese melts, about 5 minutes.
  • Serve with a side of angel hair pasta, if desired, with grated Parmesan and fresh basil.

Notes

  • Recipe:  Inspired by: Chef De Home
  • Freezing: You can freeze the leftovers in an airtight container without the marinara or the cheese. Reheat in the oven when you’re ready to eat.
  • Substitutions: You can use any cheese you’d like and you can substitute Italian breadcrumbs for the panko breadcrumbs.
 

Nutrition

Serving: 2g | Calories: 75kcal | Carbohydrates: 9g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 210mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 3.1mg | Calcium: 67mg | Iron: 0.8mg