Eggplant Parmigiana (parmigiana di melanzane) is the ultimate comfort food. In the US, the eggplant disks are usually coated in breadcrumbs or flour, but this lighter version more closely resembles the original “alla parmigiana”, which hails from Sicily. This Sicilian-style version omits the breadcrumbs, egg, and flour for a lighter, rustic dish that is big on eggplant flavor.
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I love eggplant parm no matter which way it is made. Sometimes I’ll make the Neapolitan style eggplant parmesan with a dusting of flour, egg, and Pecorino Romano cheese.
Other times, I opt for the Italian-American version with a thicker breadcrumb batter.
But when I’m in the mood for something simple with fewer ingredients, this no-breadcrumb eggplant parmigiana is my go-to.
This version has no flour or breadcrumbs, so is great for those who are gluten-free and the lack of egg and breadcrumbs allows the eggplant to truly shine!
It’s also the easiest version of eggplant parm to make and to clean up!
How to make eggplant parmigiana, Sicilian style
Each number corresponds to the numbered written steps below.
- Cut the eggplant into 1/2″disks and lay them out on a baking tray. Salt the disks aggressively.
- Place another tray on top of the eggplant and weigh it down with weights such as extra tomato cans. This will help the eggplant release its water.
- Grate the mozzarella cheese. You can also slice it if desired. Pro tip: freezing the mozzarella a bit will help make it easier to grate.
- In a saucepan, heat up the prepared marinara sauce.
- After 90 minutes, rinse the salt off the discs, or remove with wet paper towels. Using clean kitchen towels, or paper towels, dry the eggplant well after removing the salt.
- Over medium heat, fry the eggplant disks in olive oil (about 1/4″ deep) until crisp on both sides. About 3-5 minutes per side. Place the fried eggplant disks on paper towels or a wire rack. Blot the disks with paper towels to remove excess oil.
- Add a thick layer of marinara sauce to the bottom of a large baking dish. Add 1 layer of eggplant, followed by more sauce, torn basil leaves, shredded mozzarella, and grated Parmigiano Reggiano cheese. Repeat in layers to the top of the baking dish.
- Place remaining mozzarella on top and bake at 325f for 50-60 minutes. If desired, broil for 2 minutes right at the end. Alternatively, bake without mozzarella on top at 400f for 30 minutes. Once done, remove the no-breadcrumb eggplant parmigiana from the oven and allow to settle for about 20-30 minutes before serving. This is really important!
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No Breadcrumb Eggplant Parmigiana
Ingredients
- 2 large eggplant sliced into 1/2" disks
- 3 cups marinara sauce
- 1/2 cup Parmigiano Reggiano cheese grated
- 1 pound mozzarella cheese shredded
- 1/4 cup basil
- 1 cup olive oil divided
- 3 tablespoons kosher salt divided
- 1/2 teaspoon black pepper
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Instructions
- Lay the eggplant discs on a baking tray, and salt aggressively. Place another tray on top of the eggplant and weigh it down with cans to encourage the eggplant discs to release their water.
- After 90 minutes discard eggplant water. Wash off the remaining salt or remove with wet paper towels from the eggplant. Dry eggplant well after removing salt.
- Fry eggplant in olive oil over medium heat (about 1/4" deep) until crisp on both sides. About 3-5 minutes per side. Alternatively – oil eggplants and roast in a parchment paper-lined baking tray at 400f for 30 minutes or until lightly browned.
- Blot eggplants of excess oil with paper towels and begin assembling parmigiana.
- Place a thick layer of marinara sauce in the bottom of a large baking dish. Add 1 layer of eggplant, more sauce, torn basil leaves, shredded mozzarella, and grated Parmigiano Reggiano. Repeat in layers to the top of the baking dish.
- Place remaining mozzarella on top and bake at 325f for 50-60 minutes. If desired broil for 2 minutes right at the end. Alternatively, bake without mozzarella on top at 400f for 30 minutes.
- Remove from the oven and let the eggplant parm rest for 20-30 minutes before serving. Enjoy!
Notes
- Make sure to remove all of the salt before frying. The salt removes excess water from the eggplant.
- After frying be sure to let drain on a wire rack or paper towels. In addition, make sure to blot all excess oil off the eggplant before assembling the parmigiana.
- Let the eggplant parmigiana rest for at least 20-30 minutes before serving. The sauce and excess oil will absorb into the eggplant and prevent the dish from becoming too runny.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I haven’t tried this yet but several thoughts. 1. To reduce the olive oil, I suspect that you could spray the discs with olive oil and cook in an air fryer at 400° F until golden brown. 2. I see no reason not to bake the Eggplant Parmigiana at 400° F for 30 minutes, remove, cover the top with shredded mozzarella and return to the oven to broil for a few minutes.