Vegetarian Eggplant Parmesan (No Breading or Frying)
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 easy vegetarian eggplant parmesan has no breading, no frying and no pre-salting. It’s unfussy, healthy and simply delicious. Good shortcuts cut the time down to 30 minutes. Make it on the grill or in the oven.
What to expect
Even though it has fewer calories than the typical Italian-American version, it still tastes like rich comfort food with its blend of melty cheese, basil pesto mixed into tomatoes and soft creamy eggplant.
Authentic Italian eggplant Parmesan actually doesn’t use breading so, like our version, it’s gluten free. It does, however, fry the eggplant in oil.
We love to make it on the grill: This recipe uses a grill to avoid frying and to cut down on cooking time. Grilling the eggplant takes about 6 minutes instead of 20 minutes in the oven. And using the grill instead of the oven to ‘bake’ the eggplant Parmesan also reduces cooking time. If you don’t have a grill or prefer to use the oven, we have oven instructions in the recipe notes.
All in all, in about 30 minutes with simple ingredients, you can serve this yummy Italian classic for lunch, dinner or in a buffet.
Ingredients – tailored to your taste
- Eggplant: Choose 2 medium-small or 1 medium-large eggplant for this recipe. Bigger is not better. Mature large eggplants tend to have a more bitter taste and more seeds. Look for medium eggplants with a green stem that is firm, smooth and not bruised.
- Tomatoes: I use roma tomatoes, but other kinds will work too. Choose tomatoes that are firm, glossy and heavy for their size – not too soft and no bruises.
- Pesto: If you want to make your own, here is a great 5-minute basil pesto recipe with walnuts. Otherwise, buy a good quality basil pesto.
- Cheese: Fresh mozzarella is best, but packaged shredded cheese will work fine too.
Substitutes and Variations
Tomato substitute: If you can’t get good tomatoes or they are out of season, buy canned whole tomatoes, preferably San Marzano. Canned tomatoes are picked at the height of the season and make a great substitute. For this recipe use one 28-ounce can which will give you about 2 cups of drained tomatoes.
Tomato mixture variations:
- Add-ins: When sautéing the tomatoes, try adding olives, capers and/or red chili flakes for heat. You can also add some Italian seasoning if you like.
- Texture: I like a more rustic version that leaves some chunkiness in the tomatoes. You can puree them or even use a marinara sauce instead (another shortcut!).
- More basil flavor: Add extra fresh chopped basil to the tomato mixture or additional pesto when assembling the dish for a stronger basil flavor.
Step-by-step instructions (on the grill)
See recipe notes for oven/baking instructions.
Tips
- Is pre-salting necessary? I know some cooks feel they have to pre-salt the eggplant to reduce bitterness, but I find if you buy smaller eggplants, especially in season, bitterness is not a problem.
- Tomato tips: Never refrigerate tomatoes. I add a pinch of sugar when sautéing the tomatoes to enhance their flavor. And check out what do do with tomatoes for many other recipe ideas.
- To keep the calories lower: No breading and frying reduces the calories substantially. Use less cheese or low fat Mozzarella. Use oil spray on the eggplant instead of brushing the slices with oil. I don’t suggest drizzling oil as the eggplant will soak it up and you’ll end up using much more.
Shortcuts
These shortcuts are built into the recipe. Use what suits you:
- store-bought pesto
- grilling the eggplant slices (and no breading it first)
- baking the eggplant parmesan on the grill is a little quicker than using the oven.
Make Ahead
- Make and assemble the eggplant parmesan up to a day ahead. Refrigerate it covered. Grill (or bake) just before serving. See freezing and reheating instructions in the recipe notes.
What to serve with eggplant parmesan
As a main dish, serve it with some warm crusty bread, garlic bread, or with a simple salad.
As a side dish, serve it with grilled Mediterranean chicken, crispy oven-baked fish, shrimp, or a simple pasta.
More eggplant recipes
And check out our 25 Meatless Monday dinner ideas.
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!
Vegetarian Eggplant Parmesan (30 minutes)
This easy vegetarian eggplant Parmesan recipe has no breading, no frying and no pre-salting. It's unfussy, healthy and simply delicious. Good shortcuts cut the time down to 30 minutes.
Servings: 4
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 an oil like Pam. This will 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 EGGPLANT PARMESAN: You will make 2 layers. Line a cast iron skillet or pan (that can go on a grill) 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 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
- To use canned tomatoes instead of fresh: Drain a 28 oz can of whole tomatoes (buy San Marzano if possible). Squeeze tomatoes over sink or bowl to get rid of some of the water and seeds. Sauté as per recipe instructions.Â
- To make homemade pesto: Use a store bought basil pesto or make our 5 minute Classic Basil Pesto:Â Process in food processor until smooth: 1 cup packed Basil leaves, 1/4 grated Parmesan cheese, 2 tablespoons pine nuts or walnuts, 1 teaspoon minced garlic and 1/4 olive oil. (makes 1/2 cup).
- For baked eggplant Parmesan (instead of grilling):
- Bake eggplant slices: Place oiled/sprayed eggplant slices on a large pan and bake them for 20 minutes in a 450F/232C preheated oven, turning once half way through.Â
- Bake assembled Eggplant Parmesan: After assembling, bake uncovered in oven heated to 450F/232C for 15 minutes or until cheese is melted and started to brown. Let sit for 5 minutes to set.Â
- Parchment Paper: Most is good up to temperatures of 425-450F (218-232C) but Cooks Illustrated uses it at temperatures up to 500F/260C. Don’t let it overhang too much over the pan (it it turns brown on edges, though, don’t worry).
- Variations:
- Add-ins: 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: I like a more rustic version that leaves some chunkiness in the tomatoes. You can puree them or even use a marinara tomato sauce instead (another shortcut!).
- For vegan eggplant parmesan: Use vegan mozzarella cheese and vegan parmesan cheese.
- Make Ahead: Make and assemble the eggplant Parmesan ahead. This can be done a day ahead and refrigerated. 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.Â
- To freeze: Freeze the 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, converted, for about 30-35 minutes. Then remove the cover and bake for an additional 10-15 minutes to allow the cheese to brown.
Nutrition
Calories: 400kcal | Carbohydrates: 19g | Protein: 16g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 568mg | Potassium: 825mg | Fiber: 7g | Sugar: 12g | Vitamin A: 2214IU | Vitamin C: 27mg | Calcium: 350mg | Iron: 1mg
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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.