Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

light (baked not fried) eggplant parmesan

(7 ratings)
Professorchef avatar
Blue Ribbon Recipe by
Malinda Coletta
@Professorchef
North Providence, RI

Most often eggplant Parmesan means fried eggplant. I bake mine and try not to add toooo much cheese. Using D.O.P. certified San Marzano tomatoes from Italy is a MUST - NOT San Marzano tomatoes STYLE tomatoes grown here in the states. Look for the D.O.P certified stamp. I'm not one to be particular on stuff like this, but this is the ONE exception!!!

Blue Ribbon Recipe

Eggplant Parmesan is always rich in flavor. In this recipe, the eggplant bakes with a bread crumb crust before it's layered with San Marzano tomatoes and cheese. It's made with far less fat, but not lacking at all in flavor. You really taste the Parmesan cheese throughout. Believe us, you won't miss frying the eggplant at all. This is so good you'll want to go back for seconds!

— The Test Kitchen @kitchencrew
(7 ratings)
yield 12 serving(s)
prep time 45 Min
cook time 20 Min
method Bake

Ingredients For light (baked not fried) eggplant parmesan

  • 1 can
    San Marzano tomatoes
  • 1/8 c
    olive oil
  • 1 Tbsp
    dried oregano
  • salt
  • seasoned bread crumbs
  • 3
    eggs
  • 1/8 - 1/4 c
    water
  • 5 lb
    eggplant
  • cooking spray
  • Parmesan cheese
  • mozzarella cheese

How To Make light (baked not fried) eggplant parmesan

  • Olive oil, oregano, and salt added to canned tomatoes.
    1
    In a large bowl, combine the San Marzano tomatoes, olive oil, oregano, and salt to taste. (If your can of tomatoes is whole or chopped, use a blender or food processor to make into a smooth sauce.) Set aside. (You do not cook this - trust me it gives the dish a FRESH tomato taste!)
  • Bread crumbs and eggs in two bowls.
    2
    Preheat the oven to 450 degrees F. Fill one dish with seasoned bread crumbs; fill another one with the eggs and water beaten together.
  • Cutting eggplant into sections.
    3
    Start to cut your eggplant. I do not peel mine, as we like the flavor of the skin of the Japanese eggplant. If using the Italian style eggplant, you may want to peel them. (Japanese eggplant is banana-shaped - Italian style is more bulb-shaped). Slice the eggplant into 4-inch sections.
  • Cutting eggplant into slices.
    4
    Turn the eggplant on its side so the round part is facing down, then cut into 1/2-inch slices. This will produce a sort of rectangle piece of eggplant, NOT a round slice. I do this because it makes it easier to layer.
  • Baking sheets sprayed with non-stick spray.
    5
    Spray 2 cookie sheets with cooking spray.
  • Eggplant slice dipped into egg.
    6
    Place the eggplant in the egg wash.
  • Eggplant slice dipped into bread crumbs.
    7
    Next, into the bread crumbs; shake off the excess.
  • Coated eggplant slices on baking sheet.
    8
    Fill one tray with the battered eggplant.
  • Spraying eggplant with non-stick spray.
    9
    Spray the battered eggplant with cooking spray.
  • Baking eggplant in the oven.
    10
    Bake no more than 10 minutes, rotating the bottom rack to the top and vice versa halfway through.
  • Tomato sauce on the bottom of a baking dish.
    11
    Lightly coat the bottom of a 13 x 9 glass baking dish with the tomato sauce.
  • Layer of eggplant on top of sauce.
    12
    Add a layer of eggplant to the dish.
  • Cheese layer added on top of the eggplant.
    13
    Add a layer of Parmesan cheese, mozzarella cheese, and a bit of salt, if you think it needs it.
  • Repeating the layering process.
    14
    Repeat, starting with the tomato sauce again, but layer the eggplant going in the opposite direction as the layer before.
  • Cheese added to the top of the eggplant.
    15
    Once all the eggplant is in the dish, cover with the remaining tomato sauce and a generous helping of the Parmesan and mozzarella cheese.
  • Cheese baked until golden brown.
    16
    Bake 15-20 minutes, or until the cheese is brown.
  • A slice of Eggplant Parmesean on a plate with sauce.
    17
    I like to portion out the leftovers into single servings and place in small freezer bags - grab and go for lunches!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT