Eggplant Parmesan (No Breading, 30 Minutes)
From a reader: Holy Cow! I just made this and it was excellent. I didn’t have a grill to use so I prepped and cooked it in the oven, worked great. Christa
This eggplant parmesan without breading is a lighter, easier version of the classic – no frying, no salting, and ready in about 30 minutes. Make it in the oven or on the grill.
What to expect
This eggplant parmesan skips the breading and frying, but still delivers that rich, comforting melty cheese, saucy tomatoes with basil pesto, and soft, creamy eggplant.
It’s closer to a traditional Italian version (which typically isn’t breaded, therefore gluten-free), but much quicker and lighter since the eggplant isn’t fried.
We love using the grill here. It cooks the eggplant in about 10 minutes (compared to about 20 in the oven) and speeds up the whole dish. No grill? No problem – oven instructions are included.
Plan on about 30 minutes total with 6 simple ingredients (plus salt and pepper). It works just as well for a casual dinner as it does for a relaxed buffet or lunch.
Ingredients – tailored to your taste
- Eggplant: Choose 2 medium-small or 1 medium-large eggplant for this recipe. Avoid very large eggplants as they tend to be more bitter and seedy. Look for firm, smooth skin and a fresh green stem.
- Tomatoes: Roma tomatoes are ideal, but any ripe, firm tomatoes will work. Choose ones that are glossy, heavy for their size, and not overly soft.
- Pesto: Make this 5-minute basil pesto or buy a good quality store-bought basil pesto (for dairy-free, buy one without Parmesan)
- Cheese: Fresh mozzarella gives the best texture and flavor, but shredded mozzarella works well too.
Substitutions
- Tomato (out-of-season option): If you can’t get good tomatoes or they are out of season, buy canned whole tomatoes, preferably San Marzano. They are picked at peak ripeness and are often more flavorful than off-season fresh tomatoes. Use one 28-ounce can, drained (about 2 cups)
- Cheese: Swap fresh mozzarella for shredded mozzarella, provolone, or a mix of Italian cheeses.
- No pesto? Add fresh basil and a drizzle of olive oil to the tomato mixture instead.
Variations
- Dairy-free version: Substitute the cheese with a high-quality dairy-free mozzarella cheese. Dairy-free Parmesan can also be sprinkled on top. Use a pesto that doesn’t contain Parmesan.
- Add-ins (more flavor): When sautéing the tomatoes, try adding olives, capers and/or red pepper flakes for heat. You can also add some Italian seasoning if you like.
- Texture (smooth vs rustic): Keep the tomatoes chunky for a rustic feel, or blend them for a smoother sauce. You can also use a good-quality marinara as a shortcut.
- Extra basil flavor: Add extra fresh chopped basil to the tomato mixture or add extra pesto when assembling the dish for a stronger basil flavor.
Step-by-step instructions (on the grill)
No breading, no frying – just quick grilling and layering. See recipe notes for oven/baking instructions.
Tips
Choose the right eggplant: Smaller, in-season eggplants are less bitter and have fewer seeds. Look for firm ones with smooth skin and a fresh green stem.
Use oil sparingly: Lightly spray the eggplant instead of brushing or drizzling. Eggplant absorbs oil quickly, and this keeps the dish lighter.
Boost tomato flavor: Add a small pinch of sugar when sautéing tomatoes—it balances acidity and brings out their natural sweetness.
Shortcuts
This recipe is designed to be simple – most of the shortcuts are built right in (no breading or frying, using store-bought pesto, grilling instead of baking).
Want to save even more time?
Use a good-quality marinara instead of making the tomato sauce with fresh or canned tomatoes.
What to serve with eggplant parmesan
As a main dish, keep it simple with something fresh or a little bread on the side:
- warm, crusty bread or cheesy garlic bread on croissants
- a simple green salad
- or a citrusy salad such as mandarin orange salad. (a nice contrast to the richness)
As a side dish, pair it with a protein or a main:
Recipe FAQs
No. If you use smaller, fresh eggplants, bitterness is rarely an issue. Skipping this step saves time and doesn’t affect the final dish.
Yes. This recipe is designed that way (traditional Italian eggplant parm doesn’t use breading either). Skipping the breading and frying makes it quicker, lighter, and just as flavorful.
Yes. Make and assemble the eggplant parmesan up to a day ahead. Refrigerate it covered. When ready to cook, bring it closer to room temperature, then grill or bake until hot and bubbly. See freezing and reheating instructions in the recipe notes.
This version is lighter than many eggplant parmesan recipes since there’s no breading or frying. Using less oil and cheese also reduces the overall calories without sacrificing flavor.
Absolutely. The oven method works well – see recipe notes for timing and temperature.
More eggplant recipes
Looking for more ways to use eggplant? Try these:
Or check out our collection of vegetarian mains for more easy dinner ideas.
Please leave a 5-star rating ***** with a comment in the recipe card below if you like the recipe. Thank you so much!
Eggplant Parmesan (No Breading)
Ingredients
- 1 1/2 pounds eggplant (1 medium-large or two medium-small ones)
- 1 1/2 pounds Plum or Roma tomatoes, Note 1 (about 4-5 tomatoes)
- 3 tablespoon olive oil, divided (or 1 tbsp plus oil spray)
- 1/3 cup Basil Pesto Note 2
- salt and black pepper to taste
- pinch sugar
- 6 ounces Mozzarella cheese, thinly sliced (or 1 1/2 cups shredded)
- 1/4 cup freshly grated Parmesan cheese
- Garnish: chopped fresh basil about 2 tbsp
Instructions
- HEAT BBQ GRILL to 450-500 F/232-260c. This will be Medium-High heat on larger grills and High on smaller grills. See Note 3 for oven instructions.
- GRILL EGGPLANT: Slice off both ends of eggplant. Cut off purple skin if you like, but not necessary. Cut 1/4 inch slices. Brush (don't drizzle) both sides of each slice with olive oil. Alternatively, spray both sides with oil to use less oil. Lightly sprinkle with salt. Grill sliced eggplant for 3 minutes per side or until eggplant is browned and tender.
- SAUTÉ TOMATOES: While eggplant is grilling, roughly chop tomatoes. Heat a sauce pan to medium high and add 1 tablespoon oil. Squeeze some of the juice and seeds from tomatoes, then add to sauce pan. Lightly sprinkle with salt and pepper (about 1/4 tsp). Add a pinch of sugar to enhance the flavor if desired. Cook, stirring occasionally, until most of the liquid evaporates, about 6-8 minutes. Turn off heat and stir in pesto.
- ASSEMBLE: You will make 2 layers. Line a grill-safe cast iron skillet or pan with foil sprayed with oil, or parchment (Note 4) – for easy cleanup. I use a 9 x 13" (23 x 33 cm) baking pan (it will only cover the middle – about half the pan – or a 10"/25 cm cast iron skillet. Layer 1: Place 2 tablespoons tomato mixture on the bottom (covering about 10 inches by 8 inches). Start with a layer of eggplant (use half the slices, slightly overlapping), top with half the tomato mixture, then half the Mozzarella. Layer 2: Repeat for 2nd layer. Sprinkle Parmesan cheese on top.
- GRILL EGGPLANT PARMESAN: Place pan on the grill. Close lid. l lower the heat on the grill directly under the pan to low or medium. Grill, uncovered for 10-12 minutes until cheese is bubbly and starting to brown on top. Sprinkle with chopped basil. Let sit 5 minutes to set, then serve immediately.
Recipe Notes
- Tomatoes (canned option): Use one 28-ounce can of whole tomatoes (San Marzano if possible). Drain well, then gently squeeze out excess liquid and seeds. Sauté as directed.
- Pesto (homemade option): Instead of a store bought basil pesto, make our 5-minute homemade basil pesto: Process in food processor until smooth: 1 cup *(25 grams) packed Basil leaves, 1/4 cup (22 grams) grated Parmesan cheese, 2 tablespoons pine nuts or walnuts, 1 teaspoon minced garlic and 1/4 cup (60 ml) olive oil. Makes 1/2 cup (120 grams)..
- Oven method (instead of grilling):
- Bake eggplant slices: Arrange oiled slices on a baking sheet. Bake at 450°F/232°C for 20 minutes, flipping halfway, until tender.
- Bake assembled Eggplant Parmesan: Assemble, then bake uncovered at 450°F/232°C for 15 minutes, until cheese is melted and lightly browned. Let rest 5 minutes before serving..
- Parchment Paper: Most parchment is safe up to 425–450°F (218–232°C). Avoid excessive overhang. If edges brown, it’s fine.
- Variations:
- Add-ins: When sautéing the tomatoes, try adding olives, capers, red pepper flakes for heat or Italian seasoning.
- Texture: Keep the sauce chunky or blend for a smoother consistency. A good marinara sauce is a good shortcut.
- For vegan eggplant parmesan: Use vegan mozzarella, vegan parmesan cheese and pesto without cheese.
- Make Ahead:
- Assemble up to 1 day ahead and refrigerate. Grill or bake just before serving.
- Store leftovers in an airtight container for up to 2 days.
- Reheat in the oven at 350F/177C until warmed through and cheese is melted again, about 20 minutes. Or in the microwave for 2-3 minutes.
- Freeze unbaked eggplant parmesan, well wrapped with plastic wrap or foil or in an airtight container for up to 3 months. Thaw in fridge overnight. Bake at 350F/177C, covered, for about 30-35 minutes. Then remove the cover and bake for an additional 10-15 minutes to allow the cheese to brown.
Do you think this would work in an air fryer?
Hi Addie. I haven’t tried it, but it should work well in the air fryer at 360°F / 182°C for 4-6 minutes until bubbly. Put it on a tray, foil or parchment beforehand to catch any drips. If your air fryer has a broil-type function, you can use that for an extra 1-2 minutes for browning. I hope that helps.
Yes, thank you, that’s exactly what I needed! I’ll try it in my Ninja Foodi since it has an air crisp function for finishing. 😋
oh, that’s perfect!
easy and no frying or breading!
Holy Cow! I just made this and it was excellent. I didn’t have a grill to use so prepped and cooked it in the oven, worked great. Thank you.
Happy it worked out so well Christa. Thanks for leaving a comment
I made this grilled eggplant as a side dish for a dinner party. It received tons of compliments!
Happy to hear that! Thank you so much for leaving a comment.
It came out beautiful! Used good buffalo mozzarella. smells heavenly too. Grill pan works wonderfully for the eggplant.
Great to hear! Appreciate you taking the time to leave us a comment.