This Baked Eggplant Parmesan Without Breadcrumbs has been heavily in rotation when I entertain. This recipe is as healthy as baked eggplant parmesan can get. Even though it doesn’t have the traditional trappings of eggplant parmesan, like breading and frying, it’s still rich and satisfying without the guilt or stomachache that comes afterwards if you are gluten or grain intolerant.
Those of you who have trouble digesting dairy fear not! This recipe uses raw Manchengo goats cheese which has a smaller casein molecule. This makes it easier to digest. Many of my clients who have a dairy intolerance can enjoy raw Manchengo cheese. That’s why I use it in so many of my vegetarian recipes.
Since I used cheese for this recipe I opted not to use breadcrumbs so that the recipe would be easier to digest. Baked eggplant parmesan without breadcrumbs is a bit like ratatouille! This recipe was inspired by the Eggplant Parm Redux in Bobby Flay Fit. I left out the breadcrumbs and swapped out the cheese to make it even healthier!
When I serve eggplant parmesan I like to serve it with a side of a green vegetable like these Sautéed Brussels Sprouts and a fresh clean salad like this Zucchini Carpaccio.
What Do I Need to Make Baked Eggplant Parmesan?
Eggplant
- Eggplant
- Olive Oil
- Salt and Pepper
For The Roasted Red Pepper Sauce
- Olive Oil
- Fire Roasted Canned Tomatoes
- Roasted Red Peppers
- Parsley
- Basil
- Oregano
- Onion
To Assemble the Eggplant Parmesan
- Manchengo Cheese or Parmesan
How to Make this Eggplant Dish Perfectly Every Time
How to Make the Baked Eggplant:
- Step 1: Preheat oven to 375 degrees. Line the baking sheet with parchment paper. Lightly spray or paint olive oil onto both sides of the eggplant. Season with salt and pepper. Arrange in a single layer on the baking sheet.
- Step 2: Bake for 15 minutes then flip them and cook for another 15. Make sure they don’t burn.
How to Make the Roasted Red Pepper Sauce
- Step 1: While the eggplant is cooking, melt butter or oil in a soup pot. Add onions and saute until translucent. Add garlic and red pepper chili-flakes. Saute for one a few minutes. Add the Roasted peppers and cook for one minute.
- Step 2: Add the tomatoes. Bring the sauce to a boil and then lower to a simmer. Cook for 30 minutes.
- Step 3: Transfer the sauce to a food processor and add parsley, basil and oregano. Pulse until smooth.
How to Prepare the Eggplant Parmesan
- Step 1: In a casserole dish or deep skillet place 1/4 of the sauce in the bottom of the pot. Then layer the eggplant on top. Add grated Manchengo. Repeat this until the sauce and eggplant are used up. Top with grated cheese.
- Step 2: Place the eggplant parmesan in the oven for 40 minutes. Enjoy!
Success Tips
- Make sure to keep a close eye on the eggplant to keep them from burning and sticking. The parchment will help, but they can go from golden brown to black quickly! Cook them on the middle or lower rack of the oven.
- You can use jarred tomato sauce if you want to make this recipe quick and easy. The homemade sauce is definitely a labor of love, but it’s worth it!
More Healthy Cooked Entrees
- Stuffed Spaghetti Squash with Brussels Sprouts and Red Pepper Sauce
- Broccoli and Celery Frittata
- Easy Shrimp Ceviche
- Steak Tacos with Avocado Jalapeno Hummus and Roasted Brussels Sprouts
Like this recipe? I’d love to hear from you! Join our community on Facebook and Like our Facebook Page and Instagram at @eatingworks.
Healthy Eggplant Parm
Equipment
- Casserole or Small dutch oven
- Large sauce pot
- 2 Baking Sheets
Ingredients
For The Roasted Eggplant
- 2 medium Eggplants sliced into 1/4th inches lengthwise
- 1/4 C Olive OIl or Organic Oil Cooking Spray
- pinch Sea Salt
- pinch Pepper
For The Sauce
- 2 T Butter or Coconut Oil
- 1 Sweet Onion chopped
- 4 cloves Garlic sliced
- 1 pinch Chili Pepper Flakes
- 4 Roasted Red Peppers dried and sliced
- 2 28oz cans Fire Roasted Tomatoes
- 1/4 C Parsley chopped
- 1/4 C Basil chopped
- 1 tbsp Oregano chopped
Instructions
Baked Eggplant
- Preheat oven to 375 degrees. Line the baking sheet with parchment paper. Lightly spray or paint olive oil onto both sides of the eggplant. Season with salt and pepper. Arrange in a single layer on the baking sheet. Bake for 15 minutes then flip them and cook for another 15. Make sure they don't burn.
Roasted Red Pepper Sauce
- While the eggplant is cooking melt butter or oil in a soup pot. Add onions and saute until translucent. Add garlic and red pepper chili-flakes. Sautee for one a few minutes. Add the Roasted peppers and cook for one minute.
- Add the tomatoes. Bring the sauce to a boil and then lower to a simmer. Cook for 30 minutes.
- Transfer the sauce to a food processor and add parsley, basil and oregano. Pulse until smooth.
Prepare the Eggplant Parmesan
- In a cassarole dish or deep skillet place 1/4 of the sauce in the bottom of the pot. Then layer the eggplant on top. Add grated Manchengo. Repeat this until the sauce and eggplant are used up. Top with grated cheese.
- Place the eggplant parmesan in the oven for 40 minutes. Enjoy
Leave a Reply