Unfried Eggplant Parmesan Recipe

Layer roasted eggplant in casserole dish.

Unfried eggplant parmesan recipe. This recipe for unbreaded eggplant parm is a healthier gluten free version of my mom s eggplant parm that s actually more authentic than the original. Arrange half the eggplant slices over the sauce. The result is a light and tasty meatless meal that makes any night a special occasion.

Dip eggplant slices in egg mixture letting excess drip off then dredge in breadcrumb mixture coating well. I probably don t quite have three cups of sauce but close. The baked eggplant was crispy and the end dish was tender and cooked through without too much cheese.

Sauce will literally be boiling. This recipe was inspired by moussaka eggplant parmesan and lasagna. Repeat layers with remaining ingredients ending with a cheese layer.

Bake at 400f for 30 minutes or until cheese is brown and bubbly. Repeat until eggplant sauce and cheeses are gone ending with cheese on the top. Place a layer of half of the eggplant slices sprinkle with half of the breadcrumbs half of the parmesan half of the marinara sauce and half of the mozzarella.

Bake until undersides are golden brown 10 to 15 minutes then. Place on baking sheets. Sprinkle with basil or oregano.

Season with salt and pepper. Makes 4 rather large servings. In a wide shallow bowl whisk together eggs and 2 tablespoons water.