Lighter Eggplant Parmesan No Frying No Breadcrumbs

Baked Eggplant Parmesan

What is eggplant parmesan? Traditionally eggplant parmesan is breaded eggplant that is fried them topped with sauce and cheese before baking. I made this lighter low-carb version by roasting the eggplant in the oven instead and skipping the breadcrumbs altogether. It’s delicious and perfect to make ahead and freeze or send to a friend in need!

This is the way my Mom always made Eggplant Parmesan, and I always preferred it this way over the deep fried breaded version. It does take some time to make, but it’s so worth it! The eggplant is layered with sauce and cheese, and almost becomes like a noodle-less eggplant lasagna, it’s so good! It melts right in your mouth with each bite. For best flavor, I always use a good Parmesan cheese or Romano cheese like Locatelli or Reggiano cheese.

Do you take skin off eggplant?

I get asked this question a lot. The skin of the eggplant is actually completely edible and also the most nutritious! The skin is jam packed with antioxidants while the meat of the eggplant is full of fiber and low calorie.

Can you reheat cooked eggplant?

Yes, you can pop leftovers into the microwave in a microwave-safe dish or set the oven to 350F, cover the dish with foil and pop them in until hot and ready.

To Make Ahead and Refrigerate

You can prep Eggplant Parmesan 24 hours in advance before baking. Prepare and refrigerate, tightly wrapping with foil. To bake, cover with foil and bake 400F in the center rack 40 minutes. Uncover and bake 10 minutes longer to help thicken the sauce. Remove from oven and let it rest 10 minutes before serving.

To Freeze and Serve

Prepare unbaked Eggplant Parmesan in a freezer to oven safe baking dish or foil dish, cover tightly and freeze for up to 3 months. There is no need to thaw, bake from frozen in a preheated oven 350F about 1 hour 15 minutes, until heated through. Uncover and bake 10 minutes longer. Remove from oven and let it rest 15 minutes before serving.