No Fry Eggplant Parmesan {without Eggs}
Servings 8 - 10 servings
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}
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 8x12 or 9x13-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.
Nutrition
Calories: 244kcalCarbohydrates: 37gProtein: 10gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 22mgSodium: 699mgPotassium: 610mgFiber: 6gSugar: 8gVitamin A: 734IUVitamin C: 10mgCalcium: 245mgIron: 2mg
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