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
- Vegan Sicilian Caponata
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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
Gloria says
I think this recipe would turn eggplant haters into eggplant lovers. What a delicious sounding casserole.
Maren Epstein says
Thanks Gloria!
Bernice says
What a stunning looking dish! I always have to miss out on all the great eggplant dishes because of allergies. The sauce sounds amazing though. I love how you included roasted red peppers.
Maren Epstein says
Thanks Bernice! I hope you can try the sauce I also put it on pasta sometimes. That’s a bummer I love eggplant! A lot of people have to avoid it, I understand.
Rosemary says
We eat a lot of eggplants at home…a lot. At least 3-4 times per week. I’m loving this recipe because it’s different and uses our favorite vegetable. The manchego cheese is a wonderful addition and I can’t wait to this soon. Thanks for sharing!!
Maren Epstein says
Hey Rosemary, Same here I love eggplant and it’s so easy to make, I hope you enjoy it!
Heidy says
Hello, and good morning. I found your Baked Eggplant Parmesan Without Breadcrumbs recipe via Pinterest and decided it looked terrific. I had to try it out! I had most of the ingredients I needed, went to the store away, and got the rest of what I needed. I have to say I was super impressed! Excellent instructions and tips that were easy to follow The recipe turned out fantastic. I will be bookmarking this recipe to make again soon. Have a fabulous day, and thanks!
Maren Epstein says
Hi Heidy! I’m so glad you tried the recipe and will make it again!
Elaine says
One of the best eggplant parmesan recipes that I’ve seen this year. Fantastic result and amazing instructions – great to follow and so easy!
Maren Epstein says
There are a lot of recipes out there so that is very high praise! Thank you!
Leslie says
I’m loving this healthy eggplant parmesan recipe! Thanks for including the equipment needed for this as well. Always so helpful. 🙂
Maren Epstein says
Thank you! I try to make everything as easy as possible.
Veronika Sykorova says
Eggplant is one of my favorite vegetables! I definitely have to try this dish soon!
Maren Epstein says
Mine too! Let me know how it comes out.
Amy Nash says
One of my favorite dishes! Using fire roasted tomatoes makes a definite difference!
Maren Epstein says
thank you Amy! I hope you get to try it. Fire roasted tomatoes are like my secret weapon.
Tammy says
Eggplant parm is one of my absolute favorites and this looks SO delicious! I’ve craving this for dinner now.
Maren Epstein says
I hope you get to try it!
Melanie says
I have not had Eggplant parmesan in forever and your recipe inspired me to add it to the menu asap! It looks so delicious! Thank you!
Maren Epstein says
Thank you I hope you enjoy it