NO FRYING This Eggplant Parmigiana Is Out of This World!
Craving the rich, comforting flavors of classic eggplant parmigiana but dreading the mess and extra calories that come with frying? You’re in luck! This no-fry version delivers all the cheesy, tomato-saucy goodness you love—without the hassle. Whether you’re cooking for busy weeknights, feeding a crowd, or serving vegetarians, this lighter, baked eggplant parmigiana will quickly become a family favorite.
Why You’ll Love This No-Fry Eggplant Parmigiana
Healthier option: Eliminates excess oil and calories without sacrificing flavor.
Less prep, less cleanup: No endless batches of hot oil to manage.
Make-ahead friendly: Assemble in advance and bake when you’re ready.
Customizable: Swap cheeses, add veggies, or spice it up to suit your taste.
Ingredients
For the Eggplant Layers
2 medium eggplants (about 2 pounds total), sliced into ¼-inch rounds
1 teaspoon salt
2 tablespoons olive oil, divided
Freshly ground black pepper, to taste
For the Tomato Sauce
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon sugar (optional, balances acidity)
Salt and pepper, to taste
A handful of fresh basil leaves, torn
For Assembly
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