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.
This post may contain affiliate links. Our disclosure policy.
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!
Want To Save This Recipe?
Enter your email and we'll send it to you. Plus, get great new recipes from us every week!
Love eggplant? Make these recipes!
If you’ve enjoyed this Sicilian-Style Eggplant Parmigiana, give it a 5-star rating.
Watch us on YouTube, follow along on our Facebook Page, and become a Patreon member to receive access to exclusive full-meal videos and content.
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
Want To Save This Recipe?
Enter your email and we’ll send it to you. Plus, get great new recipes from us every week!
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.
Follow Me
The Sip and Feast Cookbook
- 100+ recipes
- Essential tools and ingredients
- Entertaining ides
- Stunning photography
James, this is the way I always made my eggplant parm, no breadcrumbs. I always felt it takes away the taste of the eggplant, especially Panko bread crumbs. One exception, I do peel the eggplant. To me, it always seems a bit bitter and on the “tough” side. Is there a “key” recommendation that you can share that I may not be doing? Thank you for all the recipes you provide. Bill C.
Hi Bill, thanks for the comment. The skin on the eggplant is definitely a personal preference and if you prefer to remove it, that’s totally fine. We do find that roasting the eggplant helps to make the skin more tender, but other than that, it really does come down to personal preference.
Just to get the instructions right, are the sliced eggplant disks cut 1/2″ thick as stated in the pictured illustration, or 1/4″ thick as stated in the ingredients and also in the first line of the instructions? I also wanted to mention that in the instructions, the importance of placing the additional pan with heavy cans on top over the sliced and salted disks during the 90 minutes of releasing the liquid was not included, only shown in the pictured illustration. I hope others did not miss out on that step, as it really helps get out most of the liquid.
Hi Marie, we really appreciate you noting the discrepancy in the instructions and we’ve corrected that. The discs should be 1/2-inch thick, though if they are a little less than that, it’s ok too. We’ve updated the recipe card to note the tip about using the cans to weigh down the eggplant and encourage the discs to release their water.
Wowzers! Memories!! My family went down the shore every August for two weeks. We had the upstairs apt and the owners were below. Mama was Sicilian x four. My dad was a schmoozer, a mixologist, and a handsome devil. Culinary match made in Heaven. Two days into our first vacation there we saw the owners’ car was covered with a sheet and hundreds of slices of eggplant. Bright hot and sunny day. Hud (dad) took a pink lady cocktail down for her and asked what was up with eggplant on the car. Nunzia was delighted and they formed a great bond over that eggplant and cocktail. We always brought a big potted basil because summer tomatoes and basil are best friends. Dad went up to refill her glass and brought down a beautiful green bouquet for her. From that day on, every single year, Nunzia would make us an eggplant Parm that looked just like this and rollatini, and my favorite, some kind of marinated dried strips of eggplant, onions, cherry peppers and garlic. He in turn made her many different cocktails until it was decided that she liked his Sidecar the best. He stuck with that.
Thanks for the tip about salting, and frying (my preference). Do you use LIGHT olive oil?
This brings back memories, my mom made it without breadcrumbs too, her parents (my grandparents were from Sicily, so I guess I know why no breadcrumbs now. In fact, when I order shrimp parmesan in a restaurant, I ask for UNbreaded shrimp, too…the breadcrumbs make the meal too heavy, more carb loaded, and you don’t taste the main ingredient as well.
btw, I noticed NO SEEDS in your eggplant. I try to buy young eggplants, but they are never as seed-free as yours look!
Hi Joanne, we use regular extra virgin olive oil (not light).
I slice and layer with fresh homegrown tomatoes, in season of course, and less sauce. I devide the cooled leftovers and freeze in pot-pie size tins., for a quick dinner with noodles, or hot italian chicken sausage.
I make an extra lazy version, cut the eggplant in half the long way, poke a bunch of holes in it, cover with olive oil, bake for 35 minutes, take it out, put tomato sauce and cheese, put it back in oven till cheese is melted. My kids and I eat the whole thing, skin included.
Do you cover the eggplant in the oven at any point in this process? Thanks for clarifiying
Hi Terry, no, it’s not covered.
Jim,
Can I make this recipe the day before it is to be served? It looks fantastic!
Yes, for sure!
Excellent ‼️
Is it best to use fresh mozzarella? Thanks
Hi Paolo, for this recipe we recommend not using fresh mozzarella – block mozzarella works better here.
This recipe turned out delicious. I made it for the family and they all loved it. Can’t wait to try your other eggplant recipes.
I have found more Italians use the flour and egg then fry method. Removing the skin is best so there is no bitter taste.
This is how my Sicilian nonna used to make her eggplant. I love parm made without the breading. People think Im nuts until they try it. Tastes so fresh this way and as someone who has to watch carbs, its a healthier option for me. I do cheat a bit and roast the sliced eggplant instead of fry. Thanks for sharing Jim and Tara!
We’re so glad you enjoyed, Kathryn!
I am confused – do I fry or roast eggplants or do both steps?
Hi Nancy, see step 3 of the recipe card where it says roasting the eggplant at 400F for 30 minutes is an alternate to frying them. Once they are fried or roasted, they are layered with the sauce and cheese and baked at 325F for 50-60 minutes.
Today I wanted to make eggplant without breading, and I was lucky to find your recipe! Came out great, and reminded me of a first course I ate at a restaurant in Italy where the chef was from Sicily. Very authentic!
So happy you enjoyed, Kerry!
Every recipe of yours is always !! a win win of delishness …You have a great personality & such a beautiful family ….learned a few good tips, I am a Nanna in the big numbers …spreading the eggplant slices over the grate & another weighted sheet over it …oh yes indeed that eggplant was perfect …no breading so you tasted eggplant cheese sause ..to me the flavor of the breadcrumbs takes over & makes it mushy..eh guess a matter of taste …Gods Blessings your the best !
So happy you are enjoying the recipes, Ann! Thanks so much for the comment!
I love your videos. They’re very informative. I’m retired now so I look forward to cooking and I will continue to support your channel.
So happy you’re enjoying the recipes, Steven!
I made this for my husband and me and we loved it. Question – if I make this for a potluck and I bring it to the hosts house right out of the oven, but we don’t eat for an hour, how would you keep it warm? In the oven at a low temperature? Or some other method? Thanks!
Hi Sue, happy to hear you loved it! You can transport it in an insulated casserole dish carrier (Jim has one in his shop that’s linked here on the website) and that will help it stay warm while you travel to the host’s house. You can pop it back in the oven at a low temp (~200 F) to stay warm when you get there, but depending on how hot you want it, you may not need to.
Love this recipe. Have prepared it several times. It’s always a hit. I had some leftover ricotta and a container of fresh buffalo mozzarella cheese. I decided to add them both. This time I roasted the slices of one large eggplant. We’re only two people. I layered the ricotta and finished it with the fresh buffalo mozzarella cheese. Roasted it in a 425 degree oven for 35 minutes. It was DELICIOUS.
We’re glad to hear you enjoyed this one, Debbie!
Made this last night. Tapping into my own 60+ years of cooking Italian food, I made two slight adjustments. Otherwise, I followed your recipe. I am not a fan of eating eggplant with the skin on, so I peeled it. Also, in my experience, if you sweat eggplant too long it can change texture and lose its creaminess so I shortened the sweating process to only 30 minutes. While I did like the end result, I prefer a little something on the eggplant whether it’s the flour/egg dredge or the bread crumbs. Keep those great recipes coming!
I made this last week and I thought it was too salty. Most of the family didn’t think so. My daughter in law said, I can see how you think that, but it doesn’t bother me and she asked for a link to the recipe. I think she also liked the ease of roasting and not breading. It occurred to me later that I left the eggplant slices salted longer than the 90 minutes as we went out to run errands. I did rinse and dry the eggplant slices, but I’m wondering if that made a difference?