Baked Eggplant Parmesan Recipe

This baked Eggplant Parmesan recipe is a gluten-free variation of parmigiana di melanzane. There is no need to dredge in flour or breadcrumbs. The eggplant slices are grilled instead of frying before layering with tomato sauce, mozzarella, Parmesan cheese and baked to perfection! This classic Italian dish just got a lot easier to make with this healthy variation while still being delicious! 

Italy is a country of food.

From the south to the north, from the islands of Sicily to Capri, Italy has such delicious and diverse cuisine.

The truth is that Italian food is so much more than just something to eat-it’s a connection to years of history and tradition and an experience that can be made better with friends and family.

As with many countries worldwide, Italian food is characterized by specific regional differences in its cuisine.

A taste of Southern Italy

The Italian region of Campania is famous for traditional Italian dishes such as pizza Margherita, tomato mozzarella salad aka insalata caprese, and pasta e fagioli (pasta with beans). 

This lovely region is located in the southern part of Italy and is home to Amalfi lemons and limoncello.

Eggplant parmesan, or parmigiana di melanzane in Italian, is another traditional dish from this Southern Italian region. It is often referred to as one of the best comfort food recipes to come out of Naples.

As is the case with Italian regional cuisine, variations exist depending on so many factors.

The version I am sharing with you today does not require any flour, panko breadcrumbs or breadcrumb mixture.

Grilled eggplants, also referred to as aubergine, are layered with tomato sauce, mozzarella, and plenty of grated Parmesan, then baked in the oven long enough for the flavors to come together. 

This hearty eggplant dish is layered like lasagna and tastes even better the day after you’ve made it!

Here’s how to make it. 

Mise en place

First things first – grab your sharpest knife and start slicing, but first, let’s make the sauce! 

Make the tomato sauce

For this recipe, you need approximately 1½- 2 cups of this quick tomato sauce recipe.  If it is more convenient for you, use your favorite commercial brand. To prep ahead: This homemade sauce can be made up to 5 days in advance. Cover with plastic wrap and refrigerate. 

Slice, salt, dry and grill the eggplant

In this dish, whole fresh eggplants are the foundation. You need about 2 pounds (900 grams). Depending on their size, this is about 2 medium-large eggplants or aubergines. 

First, wash and pat dry your nightshades. Slice eggplant into ¼ inch thick rounds with a sharp knife – don’t worry if they’re not all the same size or shape as long as they’re roughly equal in thickness. 

Place the slices of eggplant in a colander and sprinkle with 1 teaspoon of kosher salt. Toss together. Place colander over a bowl and allow 30 minutes for the salt to draw out the excess moisture from the sliced eggplant.

Then, place a clean kitchen towel on the countertop. Remove the eggplant slices from the colander and place them on the tea towel. Gently pat dry the top with another tea towel. Paper towels can also be used. 

Heat a grill pan over medium heat. Brush the pan with a drizzle of olive oil. Grill sliced eggplants until tender, about 3-5 minutes per side. Set aside to cool. 

Grate the cheeses

While waiting for the tomato sauce to cook, go ahead and grate the cheeses. You need about 15 grams of grated Parmigiano cheese and 225 grams, about 8 ounces of freshly grated mozzarella cheese.

Instructions

Adjust oven rack to the middle position—Preheat the oven to 350°F/175°C.

Spread ¼ cup (60 mL) of the tomato sauce thinly on the bottom of the pan. Use a 2 quarts (2-liter) glass or non-reactive baking dish. It could be a square 8 x 8-inch (20 x 20 cm) or an oval dish. 

Cover with a single layer of eggplant slices. Please note that in total, there are 4 eggplant layers. Cover with a layer of grated mozzarella cheese (1.75 ounces/5o grams), 1 tablespoon of grated Parmigiano cheese, and 3 tablespoons of tomato sauce. Repeat these layers two more times.

Once the final top layer of eggplant is placed in the dish, spread ½ cup (125 mL) of the tomato sauce evenly over the top. 

Cover with an even layer of mozzarella cheese (2.5 ounces/75 grams) and sprinkle with 2 tablespoons of grated Parmigiano cheese. 

Cover loosely with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes until the cheese is melted and bubbly and the top is golden brown.

Allow to stand for about 10 minutes before serving.

Garnish with torn basil leaves.

Tips

• Recipe can easily be doubled or tripled.
• Salting and placing the eggplant in a colander helps remove some excess moisture and allows the bitter juices to drain away; do not skip this step. Toss them around once or twice so that the liquid drains.
• If possible, use freshly grated mozzarella and parmesan. It really does make a difference. 
• Allowing the casserole to rest for about 10 minutes before serving allows flavors of the dish to come together. It also makes it easier to slice. 

Variations

• Use fresh mozzarella di bufala instead of grated whole milk mozzarella.
• Layer fresh basil leaves in the casserole.
• Use baked eggplant slices instead of grilling them. 

Is there gluten in cheese?

Cheese is not often the first thing that comes to mind when you think about gluten. There are many different kinds of cheese, from full-fat varieties to those made with no added ingredients or flavorings that are usually gluten-free. Unfortunately, processed cheeses and certain cheese products, like shredded cheese, may contain a variety of allergens such as wheat starch and modified food starch in their production process (which can also result in contamination). It is best to read the labels. [source]

Do you peel the eggplant?

You can make this dish with or without peeling the eggplant, but the eggplant will lose its structure. The skin is edible and contains most of the nutrients. That said, if you want to remove it for aesthetic purposes or because your body doesn’t digest fiber well, then go ahead!  Just know that removing the skin may alter the physical appearance of this baked dish.

What to serve with eggplant parmesan

Serve this flavorful and hearty dish as a side dish to any grilled meats such as chicken or lamb, It’s also great with baked fish or air fryer cod. Or, enjoy with just an Italian salad for a meatless dinner option that’s truly delicious!

Authentic Italian Recipes

If you’re looking for authentic, traditional recipes that are delicious and healthy, be sure to try my mom’s recipe for escarole and bean soup, as well as her traditional lentil soup recipe. One bowl is never enough!

Recipe origins

My mom was born in Benevento, in the Italian region of Campania. It is a small town in Southern Italy, close to Naples.

In her Italian dialect, she would refer to eggplant as molignane. 

I know we all have our favorite foods and dishes that hold special memories. I have so many. One of my favorites was la parmigiana di molignane.

It was a weekly occurrence during my youth, especially in the summer when the eggplants would be freshly picked from the backyard garden.

I can still see my mom in my mind’s eye, apron on, frying the molignane to golden perfection. This dish brings back so many happy memories for me!

My mom’s recipe for eggplant parmigiana was incredibly authentic. There were no breadcrumbs involved – her eggplants would be lightly floured, then fried, layered with tomato sauce, fresh mozzarella, parmesan cheese and baked until bubbly and delicious.

No fry zone

If you’ve been here before, you know I am not a big fan of frying. I have exceptions to my “no-fry” rule, but as a dietitian and a mom, I am always trying to create healthier choices for my family and friends. 

Throughout the years, I have made one major change to my mom’s authentic recipe – I grill the eggplant.

I know what you’re thinking… grilling eggplant doesn’t sound like the best idea. But trust me, it’s delicious. My family has been enjoying this dish for decades.

Once you taste it, you won’t believe how tasty it is even without the frying. 

This continues to be one of my favorite dishes to make for my family and friends, even if they are skeptical about the grilled eggplant at first.  

I hope you get a chance to try it.

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

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Ciao for now,

Maria 

★★★★★ If you have made this melanzane alla parmigiana, I would love to hear about it in the comments below and be sure to rate the recipe!