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4.95 from 18 votes

No Breadcrumb Eggplant Parmigiana

Simple Sicilian style eggplant recipe with a garlicky sauce, mozzarella cheese, basil, and fried eggplant pieces.
Prep Time1 hour 30 minutes
Cook Time3 hours 45 minutes
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: Italian
Servings: 6


  • 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


  • 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!



  • 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.


Calories: 571kcal | Carbohydrates: 27.8g | Protein: 25.8g | Fat: 41.3g | Saturated Fat: 15.9g | Cholesterol: 73mg | Sodium: 1070mg | Potassium: 802mg | Fiber: 8.6g | Sugar: 16.4g | Calcium: 583mg | Iron: 2mg