Eggplant Parmesan (No Breading)

4.83 from 40 votes

A quick eggplant parmesan with no breading or frying. Simple, flavorful and ready in about 30 minutes. Grill or oven options included.

Prep Time5

Cook Time20

resting time5

Total Time30

Course: Main Vegetarian dish

Cuisine: Italian

Servings (change as needed):

Author: Cheryl Avrich

US Measures - Metric

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

US Measures - Metric

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.

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.

Nutrition values contain full-fat cheese. You can reduce fat and calories by using lower-fat cheeses.