No-Fry Eggplant Parmesan

This No-Fry Eggplant Parmesan offers all the comforting flavors of the traditional dish without the guilt of deep frying. By using a clever combination of mayonnaise and Parmesan breadcrumbs, the eggplant slices achieve a golden, crispy exterior while remaining tender and juicy inside. The rich, seasoned tomato sauce and melting layers of mozzarella cheese create a hearty, satisfying meal that feels indulgent yet wholesome. It&# 226;ÂÂs an excellent choice for a vegetarian weeknight dinner or a lightened-up side dish for pasta lovers. The simplified baking method saves time and cleanup, making it a practical recipe for busy cooks who crave authentic Italian taste. Serve it hot, straight from the oven, for the best texture and flavor experience.

Cooking Method: Baking

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 663.7

Dietary: Vegetarian

Description

This No-Fry Eggplant Parmesan offers all the comforting flavors of the traditional dish without the guilt of deep frying. By using a clever combination of mayonnaise and Parmesan breadcrumbs, the eggplant slices achieve a golden, crispy exterior while remaining tender and juicy inside. The rich, seasoned tomato sauce and melting layers of mozzarella cheese create a hearty, satisfying meal that feels indulgent yet wholesome. It&# 226;ÂÂs an excellent choice for a vegetarian weeknight dinner or a lightened-up side dish for pasta lovers. The simplified baking method saves time and cleanup, making it a practical recipe for busy cooks who crave authentic Italian taste. Serve it hot, straight from the oven, for the best texture and flavor experience.

Ingredients

1 cup Parmesan cheese, grated
3/4 cup Bread crumbs, fresh
1/2 cup Mayonnaise
1 lg Eggplant (Aubergine)
1 1/2 cup Tomato sauce, seasoned
8 ounce Mozzarella, shredded

Directions

1
Preheat the oven to 425ÃÂ°F (220ÃÂ°C).
2
Wash the eggplant and slice it into 1/2-inch thick rounds; peeling is not necessary.
3
Spread a thin layer of mayonnaise on both sides of each eggplant round.
4
In a shallow bowl, combine 3/4 cup of the grated Parmesan cheese with the fresh bread crumbs.
5
Coat both sides of the mayonnaise-covered eggplant slices thoroughly with the Parmesan-breadcrumb mixture.
6
Arrange the coated slices in a single layer on an oiled baking sheet.
7
Bake for 15 minutes until the coating is set and slightly golden.
8
Reduce oven temperature to 375ÃÂ°F (190ÃÂ°C).
9
Transfer the baked eggplant slices to an oiled 9x12-inch casserole dish, arranging them in an overlapping fashion.
10
Spoon the seasoned tomato sauce over the eggplant slices.
11
Top with the shredded mozzarella cheese and the remaining 1/4 cup of Parmesan cheese.
12
Bake for 20 minutes, or until the cheese is melted and bubbly.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 663.7kcal

% Daily Value *
Total Fat 42.0g65%
Saturated Fat 14.5g73%
Cholesterol 57.0mg19%
Sodium 1757.1mg74%
Total Carbohydrate 43.1g15%
Dietary Fiber 5.2g21%
Sugars 4.8g
Protein 28.1g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a lighter version, you can use Greek yogurt or light mayonnaise instead of regular mayonnaise for the coating.

If you prefer a thinner slice, adjust the initial baking time slightly, checking for doneness earlier.

Homemade tomato sauce adds depth, but a high-quality jarred Italian sauce works well for convenience.

Allow the dish to rest for 5 minutes after baking before serving to let the cheese set slightly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Keywords: eggplant, parmesan, no-fry, baked, vegetarian, italian, healthy, mozzarella, tomato sauce, crispy, cheese, side dish, main course, aubergine, breadcrumbs, oven-baked, comfort food, low oil

Read it online: https://www.chefs-mate.com/recipe/no-fry-eggplant-parmesan/