No Frying Eggplant Parmesan

No Frying Eggplant Parmesan


"A vegetarian alternative to chicken parmesan, this dish is a hearty and tasty way to get those veggies in."


1 h 30 m {{adjustedServings}} servings 471 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 1775 mg
  • 71%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Combine bread crumbs with 1/2 cup Parmesan cheese in medium bowl. Dip eggplant slices in egg mixture, then bread crumb mixture. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake 25 minutes or until eggplant is golden.
  2. Evenly spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer 1/2 of the baked eggplant slices, then 1 cup sauce and 1/2 cup Parmesan cheese; repeat. Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.
Tips & Tricks


  • TIP: Get your kids to eat more veggies by letting them help. Breading the eggplant slices is a great way to make veggies fun.
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  1. 32 Ratings


This is an excellent recipe! It was absolutely delicious! A few things that I would recommend - I made for 6 people and I probably should have used from 1 - 1 1/2 cups of dried bread crumbs in...

This is a keeper for me because it is quick and easy and I like the idea of the no frying as it is a healther version. I did have to use 2 jars of sauce. I like Bertoli garlic and oil. I used 2 ...

My husband and I love this. No grease, and so yummy! I used eggplant & zucchini, and put some peppers & onions in the oven while the other veggies were getting toasty. Layered it all with sau...