Easy Casserole Recipe Without Bread Crumbs

This baked eggplant parmesan without breadcrumbs takes one of my favorite vegetables (the eggplant) and makes it the star of a delightful dish that makes me want seconds … and thirds. It’s delicious with a fresh garden salad or all by itself.

I learned to love eggplant when I was growing up. So I started cooking with this wonderful vegetable in my teens. Ever since then (way more than 50 years ago), this has been a favorite dish. And this version is gluten-free!

Although the eggplant is the predominant element in this dish, parmesan cheese takes a close second. After all, it’s called eggplant parmesan.

Traditional Eggplant Parmesan

In the traditional version—or at least the one I used to make—you go through a process. You dip eggplant slices into an egg batter and dredge it through a bread crumb mixture. Eventually, I started eliminating gluten from my diet.

So my recipes have had to evolve to suit my current way of eating, and this is now one of my favorites. My husband likes it too, even though he can eat whatever he wants without any issues.

In addition to tasting wonderful, it’s made with all fresh ingredients … nothing canned. There are only a few ingredients, so you can actually taste all of them as they come together for a delightful blend.

Another thing I used to do was add either marinara sauce (homemade or from a jar) or canned tomatoes. We enjoyed all of them. But there was a weightiness that this version doesn’t have.

Baked Eggplant Parmesan Ingredients

As I already mentioned, this healthy eggplant parmesan recipe only has a few ingredients. And they’re all fresh.

Here is what you’ll need:

• Eggplant, sliced thin
• Tomatoes, sliced thin
• Thin slices of provolone cheese
• Grated, shaved, or shredded parmesan cheese
• Italian seasoning
• Garlic powder
• Olive oil
• Salt and black pepper to taste
• Pepperoni (optional)
• Fresh basil (optional)
• Chopped bell peppers (optional)

I made this with a medium size eggplant, but you can use a large eggplant or two mediums. Just make sure you have enough eggplant for the number of people you’re cooking for.

Great Recipe for Entertaining and Potlucks

For a potluck, make a couple of pans of it. Regardless of how much you make, there’s a good chance you’ll run out. But at least everyone should be able to have one serving.

For this recipe, I used a 7” x 11” baking dish. Then I sprayed the bottom of the pan with nonstick cooking spray. You don’t have to, but it makes cleanup much easier. Or you can use parchment paper if you want.

I chose to leave the eggplant skin on. However, if you want to peel it, that’s fine too. I just like the color and texture with it on.

How to Make Baked Eggplant Parmesan Without Breadcrumbs

Next, preheat the oven to 375˚ F. Slice the eggplant and tomatoes in half lengthwise.

Then slice them so they come out looking like half circles.

Place the eggplant, tomatoes, and provolone cheese in the baking pan. Alternate them to make sure you have even amounts of each ingredient. 

Depending on the size of your pan and the orientation of your rows, you should get 2 or 3 rows. You’ll need a single layer of each row.

Now drizzle the olive oil over the top. You can do this with a spoon or a spray bottle. You don’t need much oil, so go easy with this step.

Next, sprinkle the garlic powder, Italian seasoning, salt, and pepper over everything. I went light on the salt because the cheese has plenty of it.

Evenly sprinkle the parmesan cheese over the top. Now it’s up to you whether you want to stop or keep going. I knew my husband would like some pepperoni, so I chopped some up and added that to the top. 

If you want to keep the pepperoni in rounds, that’s fine. This time, I used turkey pepperoni, but you can use whatever kind you prefer.

Bake in a preheated oven for 45-50 minutes. It’s done when the cheese melts and turns a deep golden brown.

You can serve this delicious dish with pasta, which is what I would normally do. But this time, I didn’t. That’s completely up to you.

Additional Tips for Making Baked Eggplant Parmesan

We really enjoy this dish quite a bit when I make it according to the recipe. However, there are other things you can try if you want to add to it.

Here are some tips:

• If you want a crunchy topping, you can use pork panko in place of breadcrumbs. I’ve tried it different ways, both on top of and mixed in with the cheese. We prefer just a little bit sprinkled over the top of the cheese.
• Instead of layering it horizontally, you can stack the layers by placing each item in the pan on top of each other. For example, you can cover the bottom with sliced eggplant, then add the tomatoes, etc.
• For more veggie goodness, add some sliced zucchini to the base. You’ll have more nutrients, flavor, and color by doing this!
• Add some fresh basil. You’ll get the pretty, rich green color as well as so much flavor.
• You can also add chopped bell peppers of any color. Or use a variety to give it a look of confetti.

How Long Can You Keep Baked Eggplant Parmesan in the Refrigerator?

If you have leftovers, you can place what’s left in a bowl or pan to fit, cover it with plastic wrap, and store it in the refrigerator for a couple of days. It rarely lasts that long at my house. In fact, we finished it off the next day for lunch.

Can You Freeze Baked Eggplant?

Yes, you can freeze baked eggplant parmesan. You’ll need to put it in an airtight container.

When I freeze leftovers, I usually wrap them in plastic wrap or foil before putting it in a plastic container with a lid. Then I label it with the date I cooked it. It’s best if used within 6 months. 

How to Reheat Eggplant Parmesan

If it’s frozen, thaw it first. Place it in an oven-safe pan and cover it with foil. Bake it at 350˚ F for about 15 to 20 minutes.

What to Serve with Eggplant Parmesan

I like to serve a salad or green vegetable and a side of bread when I make any type of casserole. It’s usually easy and adds so much to the meal. This tomato cucumber corn salad topped with feta cheese is a family favorite at our house.

For more recommendations, look at this post: What to Serve with Eggplant Parmesan.

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