Best 2 Eggplant Parmesan No Breading Recipes

Eggplant Parmesan is a classic Italian dish that is loved by people all over the world. It is made with layers of breaded and fried eggplant, tomato sauce, and cheese, and then baked until golden brown and bubbly. The result is a delicious and satisfying dish that is perfect for any occasion.

This article features two recipes for Eggplant Parmesan: a classic version and a healthier version that uses no breading. The classic recipe uses traditional ingredients like flour, eggs, and breadcrumbs to coat the eggplant before frying. The healthier version uses a combination of almond flour, Parmesan cheese, and herbs to create a crispy coating that is lower in calories and carbohydrates. Both recipes are easy to follow and result in a delicious and satisfying dish.

In addition to the two main recipes, this article also includes a recipe for a homemade tomato sauce. The sauce is made with fresh tomatoes, garlic, onions, and basil, and it is simmered until thick and flavorful. This sauce is the perfect complement to the eggplant and cheese in Eggplant Parmesan.

Whether you are looking for a classic or a healthier version of Eggplant Parmesan, this article has you covered. With easy-to-follow instructions and delicious results, these recipes are sure to become a favorite in your kitchen.

Let's cook with our recipes!

LIGHTER EGGPLANT PARMESAN

Lighter Eggplant Parmesan image

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

Provided by Gina

Categories Dinner

Time 1h30m

Number Of Ingredients 9

Ingredients

2 pounds eggplant (1 large or 2 medium)
olive oil spray
1 teaspoon kosher salt
12 ounces part-skim ricotta (Polly-o is the only brand I use)
1/4 cup + 2 tbsp Pecorino Romano
1/4 cup fresh parsley (chopped)
1 large egg
2-1/2 cups part-skim mozzarella (I used Sargento)
4 cups homemade tomato sauce or jarred marinara

Steps:

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.

Nutrition Facts : ServingSize 1 /8th, Calories 255.5 kcal, Carbohydrate 18.5 g, Protein 20 g, Fat 12.5 g, SaturatedFat 6.5 g, Cholesterol 59.5 mg, Sodium 809 mg, Fiber 5 g, Sugar 9.5 g

EGGPLANT PARMESAN (NO BREADING)

Eggplant Parmesan (no breading) image

Provided by My Food and Family

Categories Recipes

Time 3h

Number Of Ingredients 6

Ingredients

3 medium sized eggplants
3-4 large size eggs
1/2 cup corn oil as needed
32 oz tomato sauce
2 1/2 cups parmesan cheese
16 oz shredded mozzarella cheese

Steps:

Peel eggplants and slice crosswise in 1/8 inch thick slices. Break 3-4 eggs in a shallow bowl and beat as if for an omelet (no milk). Heat oil in frying pan on medium heat. Dip each slice of eggplant in the beaten eggs, drain excess egg and fry in oil for about 1 minute on a side or until golden. Place on paper towels to drain.
Using a 9 inch by 13 inch baking pan begin by putting down some sauce in the bottom of the pan, then a layer of eggplant slices, more sauce, parmesan cheese and mozzarella cheese. Continue layering with eggplant, sauce, and cheeses until you have at least three layers. Top it off with sauce, and the cheeses.
Place in a 350 degrees F oven and bake for 35 minutes. Remove, let it set for 10 minutes and enjoy with your favorite crusty bread, and salad.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Tips:

Choose ripe, firm eggplants: Look for eggplants that are heavy for their size and have smooth, blemish-free skin.
Salting the eggplant slices: This helps to draw out excess moisture and prevents the eggplant from becoming soggy.
Use a good quality marinara sauce: This is the base of the dish, so make sure it's flavorful and well-seasoned.
Don't overcrowd the pan when frying the eggplant: This will prevent the eggplant from cooking evenly.
Layer the eggplant, sauce, and cheese evenly: This will ensure that each bite is packed with flavor.
Bake the eggplant parmesan until the cheese is melted and bubbly: This will take about 20 minutes.
Let the eggplant parmesan rest for a few minutes before serving: This will help the flavors to meld together.

Conclusion:

Eggplant parmesan is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's easy to make and can be tailored to your own taste preferences. Whether you prefer a classic version with breaded eggplant or a healthier version without breading, there's an eggplant parmesan recipe out there for everyone. So next time you're looking for a satisfying and flavorful meal, give eggplant parmesan a try. You won't be disappointed!