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 disks, 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 1/4" 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
- Cut eggplant into 1/4"disks, layout on a baking tray, and salt aggressively.
- 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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We love eggplant parm but usually eat it out. It’s never great. This is fabulous! Without the breading you really taste the eggplant. The fresh basil is a wonderful addition which I’ve never thought of including. Thanks for this recipe (and all of your others!!).
We’re so happy you enjoyed, Marlene!
Really enjoyed this recipe and was so much easier to make.Liked using my fresh basil.I used the baking method. 😋😋
Thank you for this recipe. My mother-in-law from Sicily would make it like that. However, I had lost the cookbook in a move and tried many times to remake. It never was right but now as I read yours brings back lots of memories and I can’t wait to try it again, thanks so much I’ll take Sicilian recipes. I even recovered the marinated eggplants
about time someone posted Eggplant Parmigiano as it was in my Sicilian home although sometimes the skin was peeled but not always This wonderful dish cant be found anywhere without breading leaving it flavorless next month imn making it myself too becasue if u ore in theres a ton of breadcrumbs and no flavor We had them fresh from the garden ad were sometimes saltes and rinsed but no better eggplant parm than unbreaded ty foer posting !!!!!!
Great recipe, Loved it.
Thanks
Hi Josephine, so happy you enjoyed! Thanks for the comment!
This is pretty much the way my family makes makes this. The only difference is that we don’t remove the oil.
Hi Barbara, thanks for the comment and happy you enjoyed the recipe!
Hi, Eggplant is my favorite, made your Baba Ganoush recipe today..it is delish..I love your recipes👍🏻
Hi Drina, thanks for the comment and so happy you enjoyed the recipe!
I’m making this now. It smells so lovely and gives me nostalgia for when I lived in Sicily. Nona made the best eggplant parmesan! It was served in small portions because the entire meal was probably 7 courses!
Hi Karen, thanks for the comment and so happy you enjoyed and felt some nostalgia with this recipe. That’s what food is all about!
I made some of the best Eggplant Parmigiana following “An Italian Grandma” youtube series. This one uses flour and eggs to coat the eggplant prior to deep frying. It came out better than what I had in any restaurant. Still, I will try your Eggplant ONLY recipe. The reason I bring this up is because the Italian Grandma does not salt the eggplants. Instead she puts the eggplants into a brine solution for 30-45 minutes.
I never heard of this, but this is easier and makes more sense. The brine solution will really draw out the moisture and once your rinse them, they are still pretty dry.
This is a question before I make. I’ve tried to make eggplant parm before and I always end up with oil soaked eggplant. I don’t know what I’m doing wrong when frying but the eggplant is like a sponge! Please advise me so I get it right. Thanks!
Hi Jan, I’d recommend watching the video that’s within the recipe card so you can see exactly how I make it.
Made the Eggplant Parmigiana without Breadcrumbs recipe today. Came out amazing! I baked the eggplant and used the marinara linked in the recipe. Served it with a Dutch oven bread and Caesar salad. Perfect for a cold day!
Hi Barry, I’m so happy you enjoyed this one and really appreciate the comment!
When making eggplant parm in winter when fresh basil is expensive, I use my homemade pesto. I Make a special batch with just oil, basil and salt so it’s closer to that lovely basil taste without adding the flavour of romano and pine nuts.
I love your recipes!
Thanks, Mar! I appreciate the comment!
Delicious !!!
Looks great! Never made eggplant with the skin on. Is the skin chewy?
Thanks, Veronica! The skin can be a little chewy but when it’s fully cooked like this it’s usually fine. You can certainly remove the skin if you prefer.
Just wondering… Is there a way of identifying eggplants with less seeds? Any advice? It seems like it’s hit or miss whenever I buy eggplants. I prefer less seeds.
Hi Ines, I’ve noticed that the larger eggplants tend to have more seeds while smaller ones have less.
my all time favorite dish made this way be sure to salt
Thank you, Alex!
6/20/22 Tried this eggplant recipe of yours a couple weeks ago. It was great.
Last night, I used your recipe, up to a point. Instead of pan frying the eggplant, I did a brush on of olive oil to both sides of the eggplant disks, BAKED them on raised racks in the convection oven, appx 18-20 mins, flipped them over, did another 12-15 mins. Removed from oven, and placed on a large platter. All this while I was putting together your sauce recipe for this dish. This sauce is fantastic. Now I’m looking at a lemon shrimp pasta dish to try tomorrow. Thanks for your work!
Hi Don, sounds like you did a great job and so happy you enjoyed the recipe and the sauce! Let us know how the lemon shrimp pasta works out for you!
you have no idea how many times i have to look at recipes as i am doing them but i love it !
I hope they are helping you! Glad you’re loving them, Rosemary.
i cannot find your eggplant parmesan recipe that has bettered eggplant.
Hi PG. I only have the nonbattered version here on my website. You can find the recipes on either my YouTube or Facebook channels. I write the recipe out in the description of those videos. At some point, I will publish the breaded versions here too.