Cook up a healthy make-ahead dinner with this baked eggplant parmesan without egg. Made with layers of eggplant breaded with panko, marinara sauce, lentils, and plenty of cheese, it’s a quick and easy homemade lasagna-style casserole perfect for busy days. A simple and satisfying dinner the whole family will love! {Gluten-free-friendly}

No Fry Eggplant Parmesan – An Easy & Healthy Dinner!
I’m a big fan of simple meals that taste like they took all day to make, especially as the weather begins to cool down. That’s why one of my new favourite casserole recipes is this eggless eggplant parmesan! There’s really nothing better than digging into this cheesy goodness after a long day.
Baked in the oven, this eggplant parmesan casserole requires no frying and comes together in less than 45 minutes. For a faster option, you can even make it ahead of time and freeze for later. Then, all you have to do is warm it in the oven, and dig in!
Even the pickiest of eaters won’t be able to resist the great texture and comforting flavours of this classic Italian dish.
A delicious meatless recipe, it’s made with layers of thin sliced crispy eggplant stacked in between hearty marinara, protein-rich lentils, and, of course, plenty of Mozzarella cheese.
Once combined, the taste and presentation replicates that of a meatless lasagna, without all the hassle. Top it with fresh basil to really enhance the taste, and you’ve got yourself one super tasty meal!
And, while we’re talking meatless recipes, be sure to try my Lentil Bolognese and Tuscan Soup with White Beans, too!

Why We Love This Eggplant Parmesan Casserole
- Nutritious: Unlike your traditional eggplant parmesan, this version also has lentils nestled in between the eggplant layers. They have a neutral flavour, but pack a nutritious punch. Each serving provides 6 grams of fibre, 10 grams of protein, and plenty of vitamins and nutrients to keep you nourished and satisfied!
- Family-Friendly: Smothered in rich marinara and savoury cheese, this recipe is so tasty that you’ll never believe it’s actually good for you, too. It’s a great way to introduce veggies to non-veggie lovers!
- Quick and Easy: Unlike traditional lasagna casserole recipes that require tedious steps and hours in the kitchen, this healthy eggplant parmesan comes together in a few simple step and can be ready in less than an hour.
Ingredient Notes

- Fresh eggplant: Two large eggplants form the base of this dish, replacing noodles for a lower carb, nutrient-rich recipe.
- Milk: This is used to help the ingredients stick to the eggplant slices. If required, use any non-dairy milk alternative you like best.
- Panko bread crumbs: Use regular or whole wheat bread crumbs for extra goodness.
- Cheese: A combination of mozzarella balls and freshly grated parmesan are used to add the ultimate cheesy flavour. To reduce the saturated fat content of your eggplant parmesan, look for part-skim or low-fat varieties (less than 20% M.F.). If you can’t find mozzarella balls, you can sub in shredded mozzarella too.
- Seasonings: Dried oregano, dried thyme, red pepper flakes, salt, black pepper, and basil leaves create an even more delicious recipe. You could also add extra seasoning such as garlic powder or onion powder.
- Extra virgin olive oil: Drizzled over the eggplant, this adds a good source of healthy fats and helps the panko coating brown and get crispy in the oven.
- Marinara sauce: Use your favourite pre-made jar of marinara sauce or sub in tomato sauce. For a healthier option, look for one that’s lower in sodium.
- Lentils: I typically use rinsed canned lentils for convenience, but any colour of cooked lentils can be used to add an extra boost of protein and fibre.
Step by Step Instructions
How to Cut Eggplant
- Using a sharp knife, remove the top and about 1/4 inch of the bottom of the eggplant. Keep the skin on.
- Lay the eggplant on its side, and make roughly 1/2 inch slices in a downward motion.
- Repeat until both eggplants have been cut.
How to Make Breaded Eggplant Parmesan without Eggs




- Preheat your oven to 400°F and line 2 sheet pans with parchment paper.
- In a medium-sized shallow dish, pour the milk.
- In a second, similarly sized dish, combine the panko breadcrumbs, 1 cup of parmesan cheese, and seasonings.
- In an assembly line, one at a time, dip each eggplant slice first into the bowl of milk and then into the bread crumb mixture, making sure to coat them evenly. You may need to sprinkle the crumbs on with your fingers to help them stick to each side.
- Repeat until each slice has been coated, and then place eggplant slices on the prepared baking sheets.
- Drizzle the slices of eggplant, and bake for 18 minutes or until it is tender and golden brown.
How to Assemble

- In an 8×12 or 9×13-inch baking dish, spread ½ cup marinara, place down half the roasted eggplant slices in a single layer, top with 1 cup of marinara, sprinkle on half the lentils and half the mozzarella.
- Repeat with the remaining coated eggplant, marinara, lentils, and mozzarella.
- Sprinkle the remaining ¼ cup parmesan cheese, drizzle with olive oil, and add a few more pinches of salt.
How to Cook Eggplant Parmesan in the Oven

- Bake for 20-25 minutes at 400°F or until the cheese is melted.
- Remove the dish from the oven, top with fresh basil, and serve warm.
Keep scrolling to the recipe card below for the full printable recipe!
Tips for the Best Eggplant Parmesan Recipe
- Cut all of the eggplant slices roughly the same thickness so that they cook up evenly.
- When breading the eggplant slices, I recommend using one hand to dip each slice in the milk and the other hand to dip in the breadcrumb mixture to prevent it from getting too messy.
- If the bread crumbs aren’t adhering to the eggplant slices when you dip them in the bread crumb mixture, sprinkle some on top of each slice with your fingers or a spoon and gently pat down on them to help them stick. Then transfer the slices to the baking sheet.
- Place the mozzarella balls in the freezer for 15-20 minutes before slicing to help them firm up and make them easier to slice.
- Season accordingly. Depending on which type of marinara sauce you use, you may wish to sprinkle on some additional salt and pepper in between the layers or you can season each individual portion to taste before serving.
- In some cases, the eggplant parm may have a tougher texture which means that it’s undercooked. To prevent this from happening, make sure the eggplant slices are no thicker than 1/2 inch. I like to keep them between 1/4 to 1/2 inch in thickness to ensure they’ll be fully cooked through.
- If you like your cheese more browned and bubbling, you can turn the oven to broil and broil on low for the last 2 to 4 minutes of the baking time.

How to Store & Reheat
Make ahead: Breaded eggplant slices can be stored in an airtight container in the fridge for 1-2 days. Then, pop them in the oven to bake before layering. Or, assemble the entire dish up to 24 hours in advance, and bake the next day. For a longer-lasting option, you can also freeze unbaked eggplant parmesan for up to 3 months!
Storing leftovers: When wrapped in plastic wrap or kept in an airtight container, leftovers will stay fresh in the fridge for 3-5 days.
To reheat: Place in a preheated 350F oven for 15-20 minutes or until heated through. You can also reheat individual portions in the microwave for 1-2 minutes.
Recipe FAQs
Yes, eggplant parmesan can be frozen either baked or unbaked for up to 3 months.
You can peel the skin if you’d like, but I recommend leaving it on! As it bakes, it softens, making it easier to eat. Plus, it’s an excellent source of fibre to keep you full.
Eggplant parmesan can be a great healthier option since vitamin A and C-rich veggies form the base of this dish. This eggplant parmesan is also a non-fried version, meaning it’s lower in fat and overall calories. Plus, it’s made with plenty of legumes for an extra boost of fibre and protein.
The flavour of eggplant itself is extremely mild. As a result, this recipe takes on the taste of the rest of the ingredients and can be described as being very similar to lasagna or chicken parmesan.

What to Serve with Eggplant Parmesan
This eggplant parmesan without egg is filling enough to be served as a main course yet light enough to serve as a side.
For a complete meal, serve it along with:
- Healthy Caesar Salad
- Spring Mix Salad
- Tossed Green Salad
- Sauteed Green Beans
- Easy Low Carb Meatballs
- Pasta
- Crusty garlic bread
- Italian sausage
Recipe Variations
- Add meat: Replace the lentils or add to them with cooked meat such as ground beef, chicken, or turkey for some extra protein.
- For an extra kick of spice: Add an extra pinch of red pepper flakes or cayenne pepper.
- Make it gluten-free: Use gluten-free panko breadcrumbs.
- To make vegan: Use vegan cheese instead of regular cheese. You can even add a sprinkle of nutritional yeast if desired.

More Similar Recipes
- Lasagna without Ricotta Cheese
- Lazy Lasagna Soup
- Ground Turkey Zucchini Lasagna
- Zucchini Taco Boats
- Sweet Potato Taco Bites
- Low Sodium Spaghetti Sauce
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No Fry Eggplant Parmesan {without Eggs}
Ingredients
- 2 large eggplants cut into ¼-inch thick rounds
- 1/2 cup milk (or milk alternative)
- 1 1/2 cups Panko breadcrumbs (I used whole wheat)
- 1¼ cups freshly grated Parmesan cheese divided
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1/4 – 1/2 teaspoon red pepper flakes
- ½ teaspoon salt plus more for sprinkling
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 28 ounces marinara sauce
- 1 15 ounce can lentils drained and rinsed
- 2 large balls fresh mozzarella thinly sliced
- ⅓ cup fresh basil leaves
Instructions
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
- In a medium-sized shallow dish, add the milk.
- In another medium-sized shallow dish, combine the Panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
- One at a time, dip the eggplant slices into the milk and then into the Panko mixture. Place all of the breaded slices onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
- In an 8×12 or 9×13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara, sprinkle on half the lentils and half the mozzarella. Repeat with the remaining eggplant, marinara, lentils and mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of salt.
- Bake for 20-25 minutes or until the cheese is nicely melted.
- Remove from the oven and top with fresh basil. Serve warm.
Notes
- Cut all of the eggplant slices roughly the same thickness so that they cook up evenly.
- When breading the eggplant slices, I recommend using one hand to dip each slice in the milk and the other hand to dip in the breadcrumb mixture to prevent it from getting too messy.
- If the bread crumbs aren’t adhering to the eggplant slices when you dip them in the bread crumb mixture, sprinkle some on top of each slice with your fingers or a spoon and gently pat down on them to help them stick. Then transfer the slices to the baking sheet.
- Place the mozzarella balls in the freezer for 15-20 minutes before slicing to help them firm up and make them easier to slice.
- Season accordingly. Depending on which type of marinara sauce you use, you may wish to sprinkle on some additional salt and pepper in between the layers or you can season each individual portion to taste before serving.
- In some cases, the eggplant parm may have a tougher texture which means that it’s undercooked. To prevent this from happening, make sure the eggplant slices are no thicker than 1/2 inch.
- If you like your cheese more browned and bubbling, you can turn the oven to broil and broil on low for the last 2 to 4 minutes of the baking time.
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