For an extra layer of flavor, consider adding a sprinkle of fresh basil or oregano to the sauce. To prevent soggy eggplant, make sure the slices are evenly coated with breadcrumbs and arranged in a single layer on the baking sheets. Feel free to experiment with different cheeses, such as provolone or ricotta, to create your own unique variation.
RAGÚ No-Frying Eggplant Parmesan
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PREP TIME15 mins
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COOK TIME1 hrs 20 mins
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TOTAL TIME1 hrs 35 mins
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SERVING6 People
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VIEWS193
Indulge in the classic comfort of Eggplant Parmesan, reimagined for a modern kitchen. This no-fry version delivers the same rich, cheesy goodness without the fuss of frying. Tender eggplant slices are baked to golden perfection, then layered with vibrant tomato sauce and a generous blanket of melted cheese, creating a symphony of flavors and textures that will delight the whole family.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol136 mg
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Fiber15 g
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Protein19 g
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Saturated Fat3 g
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Sodium991 mg
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with cooking spray. (Prep time: 5 minutes)
02 Step
Recipe View Whisk together eggs and water in a shallow bowl. Place bread crumbs in a second bowl. (Prep time: 3 minutes)
03 Step
Recipe View Dip eggplant slices in egg mixture, then press in bread crumbs to coat. Arrange eggplant in a single layer on the prepared baking sheets. (Prep time: 15 minutes)
04 Step
Recipe View Bake in the preheated oven until eggplant is golden, about 25 minutes.
05 Step
Recipe View Evenly spread 1 cup sauce in a 13x9-inch baking dish. Layer ½ of the baked eggplant slices evenly over sauce, then top with 1 cup sauce and 1/4 cup Parmesan cheese; repeat layers once more. Cover the dish with aluminum foil. (Assembly time: 15 minutes)
06 Step
Recipe View Bake for 45 minutes. Remove the aluminum foil and sprinkle top with mozzarella cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes.
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Alaina Wiegand
Jun 21, 2025I found that salting the eggplant slices for 30 minutes before breading really helped to draw out excess moisture.
Doyle Ohara
Oct 25, 2024I added a layer of ricotta cheese and it was amazing!
Kelsie Schaden
Feb 19, 2024The eggplant was perfectly cooked and not at all bitter. I will definitely be making this again.
Rozella Macejkovic
Dec 22, 2023My kids loved this! They didn't even realize it was baked and not fried.
Rollin Collins
Dec 18, 2023This recipe is a lifesaver! So much easier than traditional eggplant parmesan, and it tastes just as good.