Unbreaded Eggplant Parm

Unbreaded Eggplant Parm

8 servings
his recipe for Unbreaded Eggplant Parm requires only 5 ingredients, is gluten free, and is the cheesy Italian comfort food of your dreams.

Ingredients

  • 4 lbs eggplant

    about 2-3 large, peeled and sliced 3/4 - 1 inch thick

  • extra virgin olive oil for brushing eggplant

    about 1/2 cup or more

  • salt

    for seasoning the eggplant

  • 5 cups tomato sauce

    homemade is best

  • 1 1/4 lbs 20 ounces freshly grated whole milk mozzarella
  • 1 1/2 cups finely grated pecorino Romano cheese
  • minced fresh parsley or basil)

    for garnish (optional

Directions

  1. 1

    Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. (You may have enough eggplant to make a 4th pan.)

  2. 2

    Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans.

  3. 3

    Sprinkle with salt, then bake until golden brown, rotating the pans as needed, about 15-20 minutes. Use a pair of tongs to flip the eggplant over to the other side and continue cooking for abutter 10-15 minutes or until golden brown. Keep an eye on the eggplant as it cooks. Some pieces may brown before the others - remove them and continue cooking.

  4. 4

    Lower the oven to 350 degrees and set aside 2 cups of mozzarella and 1/2 cup pecorino Romano.

  5. 5

    Ladle about 1/2 cup marinara sauce into the bottom of a 9×13 inch casserole dish, then spread it around to coat.

  6. 6

    Place a single, even layer of eggplant over the sauce, then top with another thin layer of sauce and a sprinkling of each cheese.

  7. 7

    Continue layering the eggplant with more sauce and more cheese until you’ve used everything up. It's okay if the final layer of eggplant is a bit sparse. Sprinkle the top with the reserved 2 cups mozzarella and 1/2 cup pecorino Romano.

  8. 8

    Cover with foil and bake for 40 minutes, then remove the foil and bake until bubbling and lightly golden on top, about 20 minutes more.

  9. 9

    Let cool for at least 30 minutes before serving. Sprinkle with chopped parsley or basil if desired. Leftovers can be stored in the refrigerator for up to 5 days.

Unbreaded Eggplant Parm

Unbreaded Eggplant Parm

5.0(27)100 min8 servings

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 27 ratings

coleycooks.com
5.0(27 reviews)
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Rating Breakdown

About this Recipe

Craving classic Italian comfort food without the gluten or the fuss of breading? This Unbreaded Eggplant Parm delivers all the cheesy, savory flavor you love in a wonderfully simple, naturally gluten-free package.

This Unbreaded Eggplant Parm stands out by embracing simplicity. With just five core ingredients, it strips away unnecessary steps while maximizing the rich taste of fresh eggplant, robust tomato sauce, and abundant cheese. It’s the perfect solution for busy weeknights when you desire a hearty, satisfying meal without a long ingredient list.

Prepare for tender, savory eggplant layered with a vibrant tomato sauce and a generous blanket of melty mozzarella and sharp Pecorino Romano. Each forkful is a harmonious blend of textures and deeply satisfying Italian flavors. This dish truly embodies cheesy comfort food, making it an ideal choice for a comforting family dinner or a cozy meal at home.

While this recipe shines with freshly grated whole milk mozzarella and Pecorino Romano, you can certainly experiment with the finishing touches. Garnish with either minced fresh parsley for a bright, clean note or fresh basil for a more aromatic, classic Italian flavor. For the tomato sauce, using your favorite homemade version will truly elevate the dish, but a high-quality store-bought option works beautifully too.

This hearty Unbreaded Eggplant Parm is perfect for a comforting family dinner or any occasion where you want to share a delicious, warm meal. Serve it simply on its own, perhaps with a side salad, to let the rich flavors truly shine.

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