Parmigiana di Melanzane (No Frying)

This baked eggplant parmigiana skips the frying but keeps all the flavor. It’s layered with rich tomato sauce, melty mozzarella, and plenty of Parmesan for that cozy, golden-topped finish. Roasting the eggplant instead of frying saves time, cuts down on cleanup, and keeps the recipe lighter without sacrificing comfort.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C (400°F). Arrange eggplant slices on baking trays lined with parchment. Brush lightly with olive oil and sprinkle with salt.

Step 2

Roast for 20–25 minutes, flipping halfway, until golden and tender. Set aside.

Step 3

While the eggplant roasts, heat olive oil in a saucepan. Add garlic and sauté until fragrant (1 minute). Add tomatoes, a pinch of salt, and simmer for 15–20 minutes until thickened. Stir in basil at the end.

Step 4

Lower oven to 180°C (350°F). In a baking dish, spread a spoonful of sauce. Layer eggplant slices, more sauce, mozzarella, and a sprinkle of Parmesan. Repeat until everything is used up, finishing with cheese on top.

Step 5

Bake uncovered for 30–35 minutes, until bubbling and golden on top. Let cool slightly before serving so the layers hold together.