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Baked Eggplant Parmesan Without Breadcrumbs

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.

eggplant parmesan in the pan

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.

My original recipe calls for quite a few more ingredients than the recipe I’ve posted here. So I recommend trying several versions to see which one you like the most.

In later years, I used panko breadcrumbs because I thought they were better. However, now I try to eliminate as much gluten as possible from my diet.

I’ve tried other breadings as well, including almond flour, gluten-free all-purpose flour, and other flours that I keep in my pantry. They were okay.

I tried the gluten-free panko from the grocery store, but I didn’t care for it. Then I tried making my own in a food processor. Still not as good.

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.

serving a scoop of eggplant parmesan

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.

This is actually the best eggplant parmesan I’ve ever had, bar none. In fact, it was so good, I might try a similar recipe with other vegetables.

Baked Eggplant Parmesan Ingredients

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

eggplant and tomatoes

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)
parmesan cheese, provolone cheese, olive oil, and Italian seasoning
salt, pepper, and pepperoni slices

You can still add either homemade or jarred marinara sauce from the grocery store if you want. But try it without any extra sauce, and you might discover that the best way is also the simplest way.

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

This easy recipe is actually fun to make. I made enough for my husband and me to have for dinner with leftovers for lunch the next day.

If you have more people to feed, you can double or even triple the recipe. Just make sure you start out with a pan that’s big enough for everything to fit.

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.

For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.

How to Make Baked Eggplant Parmesan Without Breadcrumbs

Next, preheat the oven to 375˚ F. Now it’s time to start assembling all of the yummy, fresh ingredients.

You’ll need thinly sliced eggplant, tomatoes, and provolone cheese. You can use thick slices of eggplant, but the ratio of ingredients will be off a tad.

Slice eggplant and tomatoes in half lengthwise.

eggplant cut in half lengthwise

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

eggplant cut into 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. 

alternated slices of eggplant, provolone cheese, and tomatoes in a pan

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.

seasonings sprinkled over eggplant, tomato, and provolone slices

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. 

chopped pepperoni

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.

pan of eggplant parmesan

Options

This is a wonderful recipe that gives you plenty of options for making it your own. If you have followed me for a while, you know I’m all about tweaking recipes.

I’ve already mentioned adding pepperoni. And there are a lot of other things you can do to doctor it up some more.

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.

Classic Italian Dish

While this recipe might stray from the classic eggplant parmesan, I feel that it still has the essence of the original recipe.

In fact, I have quite a few friends who specialize in Italian cuisine, and they all do things differently. 

While they may have some commonalities, if you were to follow them in their kitchens, you’d see that each one has a different technique. And all of their methods work!

One of the things that I found these cooks had in common is that they made homemade sauce often. If you’re one of these people, go ahead and use your favorite marinara recipe.

Some of them started out with fresh tomatoes, while others used canned tomatoes and tomato paste. Again, there’s no right or wrong way … just different ways.

If you like Italian food, also try this yummy chicken zucchini casserole. This one-pan dinner is so delicious! 

Another good one is this stuffed manicotti. This is my meatless recipe, but you can add meat to the stuffing or the sauce if you like. It’s absolutely delicious and super easy to make!

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.

serving a scoop of eggplant parmesan

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.

Here are some of my favorites:

Tomato Cucumber Corn Salad – Topped with feta cheese, this is always a family favorite at our house.

Chickpea Salad – Another salad we enjoy is this delightful chickpea salad that has all kinds of colorful deliciousness mixed together.

Roasted Brussels Sprouts – These little balls of yumminess are delightfully flavorful when you roast them, either in the oven or in your air fryer.

Green Beans with Mushrooms – You’ll find this wonderful recipe at Julia’s Simply Southern. It’s the perfect side dish for so many different meals!

Homemade Dinner Rolls – These rolls from Back to My Southern Roots will disappear quickly, so make enough for everyone to have at least two.

And of course, we can’t forget about dessert! Try one or more of these:

Fresh Strawberry Pie – Miz Helen’s Country Cottage is the place where a genius cook creates some of the most amazing recipes, and this is one of the best!

3-Ingredient Lemon Bars – Treat your tastebuds to a delightful balance of sweet and tart flavors.

Better Brownies from a Mix – Start out with any brownie mix and make it taste like you’ve been baking all day.

Peanut Butter Fudge Bars – These are absolutely delicious! After all, how can you go wrong with the peanut butter and chocolate combination?

eggplant parmesan in a pan

Baked Eggplant Parmesan Without Breadcrumbs

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

When you want the flavor of a delicious Italian dish, make this baked eggplant with fresh ingredients!

Ingredients

  • 1 medium eggplant, halved and sliced thin
  • 3 medium tomatoes, halved and sliced thin
  • Provolone cheese, sliced thin
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon of Italian seasoning
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • Pepperoni (optional)
  • Fresh basil (optional)

Instructions

  1. Preheat the oven to 375˚ F. Spray the bottom of a 7 x 11 baking dish with nonstick cooking spray.
  2. Place the eggplant, tomatoes, and provolone cheese in the baking dish, alternating them in an overlapping manner. You should get 2 or 3 rows of the alternating ingredients.
  3. Drizzle olive oil over the assembled ingredients
  4. Sprinkle the garlic powder, Italian seasoning, salt, and pepper over the top. 
  5. Sprinkle the parmesan cheese over the top.
  6. If you want to add pepperoni, place the slices over the cheese. Or you can chop it up like I did.
  7. You can top everything off with fresh basil for extra flavor and color if you want, but I didn’t have any.
  8. Bake for 45-50 minutes or until the cheese melts and the top is a golden brown.
  9. Serve hot.

Notes

This recipe doesn’t need any extra marinara sauce, but if you want to add it, that’s fine. Or you can add any sweet tomato sauce.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 181Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 16mgSodium 376mgCarbohydrates 19gFiber 5gSugar 7gProtein 8g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

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See this recipe shared at Full Plate Thursday and Weekend Potluck.

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