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Get a taste of Italy with my easy Eggplant Parmesan without Breadcrumbs! This delicious recipe takes me just about an hour, making it perfect for a busy weeknight. Layers of plant-based cheese, marinara, oven-baked eggplant, and fresh basil come together to create a healthy, flavorful dinner that feels indulgent but is so simple to make.
I've always been a huge fan of Italian food, and I've wanted to try making a healthy eggplant parmesan for ages. But every recipe I found online seemed so complicated, with too many steps and hard-to-follow instructions. So, I decided to create my own version: no eggs, no breadcrumbs, just simple ingredients, much like my vegan gluten-free eggplant parmesan recipe.
My eggplant parmesan without breadcrumbs turned out even better than I expected! It's lighter, healthier, and so much easier to make, yet it still delivers all the rich, delicious flavors I love, just like my favorite eggplant curry recipe.
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🥘 Ingredients
My eggplant parmesan without breading comes together with just a few simple ingredients. You can easily pick up everything you need at your local grocery store.
Eggplant: I use 2 large or 3 medium eggplants for this recipe, making sure they're shiny, smooth, and slightly firm. Avoid eggplants with wrinkled or dull skin, they're likely past their prime.
Oil: Extra virgin olive oil is my go-to for getting the eggplant slices perfectly crispy in the oven without frying. It adds so much flavor and richness!
Vegan Cheese: Vegan mozzarella and parmesan are perfect for this dish, I love brands like Daiya or Follow Your Heart. For extra creaminess, I sometimes add a cashew-based vegan cheese sauce!
Marinara Sauce: A high-quality, thick marinara sauce is key for this recipe. A runny sauce can make the casserole watery, so I always choose one with great texture and flavor.
Fresh Parsley or Basil: Fresh herbs like parsley or basil bring the dish to life! I love sprinkling them on top for a vibrant, flavorful finish.
🔪 How to Make
You might think making eggplant parm no breadcrumbs is a lot of work, but trust me, it's easier than you think when you break it down step by step.
Preheat The Oven, Season Eggplant: I start by preheating the oven to 390°F (200°C) and lining two large baking sheets with parchment paper. If I'm using a block of cheese, I grate it and set it aside in a small bowl. Then, I lightly brush both sides of the eggplant slices with olive oil, season them with salt and pepper, and arrange them on the prepared baking sheets. Into the oven they go for 20 minutes to bake until perfectly tender!
Let Eggplant Cool: I take the eggplant slices out of the oven and let them cool for a few minutes. While they're cooling, I lower the oven temperature to 338°F (170°C) to get it ready for baking the assembled dish.
Assemble The Vegan Eggplant Parmesan: In a large baking dish, I spread a thin layer of marinara sauce across the bottom to prevent sticking. Then, I add a single layer of the cooked eggplant slices, followed by a light coating of marinara sauce and a sprinkle of parmesan cheese. It's already starting to look delicious!
Repeat: I repeat the layering process, adding eggplant, marinara sauce, and parmesan cheese, until all the ingredients are used up. For the final layer, I spread marinara sauce on top and finish with a generous sprinkle of the remaining parmesan and mozzarella cheese, it's the perfect cheesy topping!
Bake: I place the dish in the oven and bake it for 20 minutes, keeping an eye on the top layer of cheese as it turns a beautiful golden brown. If it starts to brown too quickly, I simply cover it with a sheet of foil to keep it from overcooking.
Cool and Serve: I let the no-breading eggplant parmesan cool for about 10 minutes so the layers can set perfectly. Then, I sprinkle it with fresh parsley, chives, or torn basil leaves for a burst of flavor and color. I slice it up and serve it as the main dish, paired with a crisp salad, steamed veggies, or some warm garlic bread, so delicious!
I feel like this eggplant parmesan without breadcrumbs would be an amazing dish to serve for New Year's Eve dinner. What do you think?
📖 Variations
This eggplant parm no breadcrumbs is one of my favorite lighter takes on a classic, and I love experimenting with ingredients to make it even more exciting. Here are my favorite variations to try!
Spicy: To add a kick, I sprinkle in red pepper flakes, cayenne, or Calabrian chili peppers. It's an easy way to turn up the heat and make the dish extra flavorful.
Pesto: For a twist, I love swapping marinara for pesto sauce. If I have fresh basil, I'll even whip up a homemade vegetarian pesto.
Sandwich: Sometimes I turn this recipe into a sandwich, perfect for a quick, delicious aubergine parm sub. Toasting the bread makes it even better.
Make It Extra Cheesy: Adding more mozzarella between the layers makes it extra cheesy and indulgent, but keep in mind it will bump up the calories.
🍽 Serving Suggestions
My eggplant parmesan no breadcrumbs is a versatile dish that pairs perfectly with so many sides. Whether you're keeping it light or going all out, here are some of my favorite ways to serve it:
Fresh Salad: I love pairing it with a crisp green salad like my beetroot and feta salad for a balanced, refreshing meal.
Vegetables: Lighten things up with steamed broccoli, or my delicious oven- roasted green beans and potatoes on the side.
Soup: A cozy bowl of my vegan tomato soup pairs beautifully with this dish, especially on cooler evenings.
🧊 Storage Directions
Refrigeration: Once my eggplant parmesan cools to room temperature, I transfer it to an airtight container and store it in the fridge for up to 5 days. It's great for easy leftovers during the week.
Freezing: If I want to save some for later, I freeze it in an airtight container, and it keeps beautifully for up to 2 months. It's such a lifesaver for busy nights.
Reheating:
- Microwave: I reheat leftovers in the microwave by placing them in a microwave-safe dish and warming for 1-2 minutes. If it's frozen, I use the defrost setting first.
- Oven: When I want to reheat in the oven, I place the dish in an oven-safe container, cover it with foil, and bake at 340°F (170°C) for 10 minutes until it's hot.
Pro Tip: I like to wrap any unused eggplant slices in plastic wrap and store them in the fridge. Extra marinara sauce goes back in the jar for the next time I need it, nothing goes to waste!
❓Recipe FAQs
What can I substitute for eggs in eggplant parmesan?
If I want to make breaded eggplant, I use a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit for a few minutes until it thickens. Other great options I've tried include tapioca starch, a thin layer of vegan mayo, or even plant-based milk for a light, easy coating.
Why do you soak eggplant before cooking?
I always soak my eggplant slices in salted water before cooking, and it works wonders! First, it removes the natural bitterness of the eggplant, and second, it prevents the slices from soaking up too much oil, making them less greasy. Since eggplant acts like a sponge, unsoaked slices will absorb tons of oil, but soaking cuts that down significantly. After soaking, I pat them dry with a paper towel to remove any excess water. If I want an extra crispy texture with less grease, I love using my air fryer, it gives the eggplant that perfect "deep-fried" feel without all the oil!
Should eggplant be peeled for eggplant parmesan?
No, you definitely don't need to peel the eggplant for this plant-based eggplant parm! The skin softens beautifully as it bakes and adds a delicious texture to the dish. Plus, it's packed with nutrients, so leaving the skin on makes this recipe even healthier. Save yourself the extra step and enjoy it as is.
Why is my eggplant parm mushy?
Your eggplant can turn mushy if you're not careful, but it's easy to avoid with a few simple steps. I always salt the eggplant first to draw out its natural moisture and make sure to use just a little oil on each side, too much oil can make it greasy and soft. Baking the eggplant before assembling the dish is a must, and I make sure it's cooked long enough to remove any excess moisture. These tips keep my vegan eggplant parmesan perfectly tender without ever being mushy.
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