It's almost time for cookouts and picnics galore! I don't know about you, but when it comes to bringing a dish to share, I love choosing something that is both easy and tasty. This Easy No-fry eggplant Parmesan recipe definitely fits the bill. Not only does it require just a handful of ingredients, but there's no frying or breading required either—score!
This healthier version is perfect for those who are watching their waistlines. So, if you're looking for an easy yet impressive dish to bring to your next potluck or gathering, try this recipe. You won't regret it!
This Parmigiana di Melanzane, as it is known in Italian, is definitely one of our top five decadent Italian dishes. It is usually eaten as an appetizer but, given its heartiness, can easily be made a main dish.
It also makes a perfect special occasion starter or main course. Try it together with our Vegan Cherry Pie for Valentine's dinner!
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💚 Why you will love it:
- No frying required
- Low-carb option
- Easy preparation
- Healthier alternative
- Authentic Italian flavor
🧾 Ingredients
- Fresh Eggplant: Forms the base of the dish, providing a meaty texture that absorbs flavors well.
- Vegan Mozzarella Cheese: Melts to create a creamy, stretchy layer that mimics the traditional cheese texture.
- Vegan Parmesan Cheese: Adds a sharp, savory flavor that enhances the overall taste profile.
- Extra Virgin Olive Oil: Known for its fruity notes, this oil helps bake the eggplant and blend the spices.
- Marinara Sauce: Serves as a tangy, herb-infused base that moistens and enriches the dish.
- Fresh Basil Leaves: Offer a burst of freshness and a hint of peppery flavor, complementing the rich tomato sauce.
- Coarse Sea Salt: Used to draw out the bitterness from the eggplant, enhancing its natural flavors.
See quantities and complete instructions in the recipe card.
| Original Ingredient | Suggested Substitution |
|---|---|
| Vegan Mozzarella Cheese | Cashew-based cheese |
| Vegan Parmesan Cheese | Nutritional yeast flakes |
| Marinara Sauce | Crushed tomatoes with herbs |
| Fresh Basil Leaves | Arugula |
🔪 Instructions
- Start by selecting firm eggplants. These are ideal for creating thin slices between 1/16 inch (1.5 mm) and ⅛ inch (3 mm) thick. Thinner slices ensure a silky and soft texture in your dish, whereas thicker slices might result in a tougher final product. Always opt for fresh, tight eggplants to achieve the best results.
Tip: I suggest you use a mandoline if you have one; if not, use a sharp knife and carefully slice the eggplants.
- Start by selecting firm eggplants. These are ideal for creating thin slices between 1/16 inch (1.5 mm) and ⅛ inch (3 mm) thick. Thinner slices ensure a silky and soft texture in your dish, whereas thicker slices might result in a tougher final product. Always opt for fresh, tight eggplants to achieve the best results.
- Prepare your baking dish and sprinkle coarse salt over it, then place a sheet of parchment paper on top. I recommend tilting the baking sheet slightly to allow water to drain freely. To enhance the process, place heavy weights, like cookbooks, on top of the eggplants to apply more pressure, letting them "sweat" for 30-60 minutes.
Tip: If you have two baking sheets, it would be better to accommodate the slices. Note that this step is optional, but I strongly suggest you do so because it will help to reduce eggplant's natural bitterness to a minimum.
- Afterward, dry the eggplants using a tablecloth or paper towel. Lightly oil a large baking sheet, arrange the eggplant slices on it and finish with a drizzle of extra virgin olive oil.
- Bake them in a preheated oven at 400 ºF (200 ºC) until golden brown.
- Prepare your marinara sauce or use store-bought by chopping the onion and garlic finely. Stir fry them in olive oil, add pasta sauce (Italian tomato passata), or use crushed tomatoes.
- Assemble. Place a layer of the marinara sauce, followed by a layer of baked layered eggplant, then fresh mozzarella and grated parmesan cheese until you run out of ingredients.
- Prepare your marinara sauce or use store-bought by chopping the onion and garlic finely. Stir fry them in olive oil, add pasta sauce (Italian tomato passata), or use crushed tomatoes.
- Place any remaining eggplant slices on top with tomato puree and grated parmesan cheese. Top with this homemade vegan parmesan.
- Bake until the vegan cheese is melted, and let it rest for 10 minutes before serving.
Enjoy with garlic bread or a piece of Rosemary focaccia bread, for a complete Italian feast!
It is not the easiest dish to make, but it is easy enough to take on for any given day's dinner when you have more than one hour and want to make something extra special.
If you're wondering why there's no breading in this dish, it's because traditional Italian Parmesan doesn't include bread crumbs. The addition of breaded eggplant is actually an American innovation that introduces an extra step without contributing additional flavor to this particular recipe.
💡Expert Tips
First, salt the eggplant slices thoroughly; this not only helps draw out the moisture but also reduces bitterness, creating a better texture and flavor.
Secondly, invest time in pressing the eggplants under weights during the "sweating" process, as this significantly helps to tenderize them before baking.
Another critical step is to use high-quality marinara sauce, which serves as the dish's flavor foundation.
Additionally, when layering, cover each slice of eggplant thoroughly with both vegan cheeses to ensure every bite is rich and satisfying.
Lastly, don't rush the baking process; giving the dish enough time in the oven allows the flavors to meld beautifully and the top to turn perfectly golden brown.
🥢 How to serve
This eggplant recipe is usually served as a primi piatti or appetizer in Italy, followed by the main dish. We like it so much that we just have a big piece and make it our main dish.
For more basil flavor, you can serve it with a dollop of vegan lemon basil pesto.
If you have it as a main dish, we suggest pairing it with a vegan kale salad or a fresh spinach and arugula salad.
📖 Variations
Veggies—We think the best eggplant parmesan just needs eggplants, but if you feel adventurous, you can roast your eggplants with sliced mushrooms and green peppers. The end result tasting more like vegetarian lasagna.
Our no-bake, creamy eggplant pasta with tomato and ricotta Sauce is a close cousin to this dish in terms of ingredients but includes pasta. It's much simpler and easier to prepare, making it an ideal choice for a quick weeknight dinner.
❓ FAQ
Salt the eggplant slices before baking to draw out excess moisture, which helps prevent sogginess.
Absolutely! You can assemble the dish a day ahead and refrigerate, or freeze it for up to 3 months.
🥡 Storage
Fridge Storage:
- Cool Down: Allow it to cool to room temperature after cooking.
- Container: Transfer it into an airtight container. If you're using a shallow container, you might layer it with parchment paper between the layers to prevent them from sticking together.
- Refrigerate: Keep it in the fridge where it will stay good for up to 3-5 days.
Reheating:
- Oven: Preheat your oven to 350°F (175°C). Place the eggplant Parmesan in an oven-safe dish and cover it with aluminum foil to prevent it from drying out.
- Bake: Reheat it for about 15-20 minutes or until it's heated through. If you prefer a crispy top, you can remove the foil for the last few minutes.
Freezing and Reheating:
- Freeze: Prepare the dish according to the recipe and let it cool completely. Wrap it tightly with foil or freezer wrap or place it in a freezer-safe container. It can be frozen for up to 3 months.
- Thaw: Thaw overnight in the refrigerator before you plan to reheat it.
- Reheat: Once thawed, reheat in a preheated oven at 350°F (175°C), covered, for about 20-30 minutes, or until completely heated through.
📚 More veganized Italian recipes
Try our vegan saffron risotto to enjoy the flavor from Milano or our vegan gluten-free lasagna recipe.
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
🎥 Video
📋 Recipe
No-fry Eggplant Parmesan (Vegan)
Equipment
Ingredients
- 3 eggplants medium black, aubergines
- 1 pound vegan mozzarella cheese
- 5 ounces vegan parmesan cheese
- 2 tablespoons olive oil extra-virgin, optional
- 1 ounce sea salt coarse
Tomato Sauce:
- 32 ounces tomato sauce organic, you can use our Marinara Sauce Recipe
- 2 cloves garlic
- 1 tablespoon olive oil extra-virgin, optional
- 1 cup basil fresh ~ bunch
- 1 tablespoon fine salt optional
- 1 tablespoon sugar optional
- 1 onion small (optional)
Directions
- Wash and slice the eggplants very thinly with a sharp knife, or even better if you have a mandolin, the layers should be a little less than ⅛ inch (2 mm).
- Prepare the eggplant. Lay the slices on a tray or colander where they can drain and put the coarse sea salt over. The salt will make the eggplant “sweat” and lose some water and bitterness. Let them rest for one hour.
- Pre-heat the oven at 400ºF (about 200ºC).
- Prepare the tomato sauce by chopping the onion and garlic finely. Stir fry them in olive oil for a minute and add the tomato purée. Let it simmer on low heat for 45 minutes.
- Remove eggplant's excess salt. Wash the eggplants from the extra coarse salt. Then, dry them with a tablecloth. Oil a tray and put them on it with a splash of extra virgin oil. Put them in the oven and grill for 10-15 minutes.
- Shred your vegan mozzarella cheese or grind it with and shredder (in case you are not using shredded mozzarela cheese).
- Season tomato sauce. Go back to your tomato sauce and add the basil leaves, sugar, salt, and pepper and take them out of the heat.
- Remove from oven. Take the eggplant out of the oven and prepare the tray where you are going to assemble the dish.
- Prepare baking tray. Put some oil on the bottom of a deep tray.
- Assemble. Place a layer of tomato sauce, followed by a layer of grilled eggplant, salt, and pepper, followed by mozzarella and parmesan.
- Repeat until you fill the pan, making sure you finish with a layer of tomato sauce, mozzarella, and parmesan cheese to ensure it looks well grilled.
- Bake in the oven keeping the 400ºF (about 200ºC) for 40 minutes.
- Remove from the oven and let it rest about 10 minutes before serving.
Video
Notes
Top it with some basil leaves.
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
As the creative force behind OPBW, Natasha is a dedicated stay-at-home mom and passionate home chef. She infuses every recipe and personal care tip with love and practicality. Balancing family life with culinary adventures, she crafts wholesome, family-friendly dishes and effective, natural beauty solutions that are both approachable and inspiring. Her hands-on experience and personal touch make OPBW a go-to resource for delicious meals and self-care ideas that fit seamlessly into everyday life.
Dana Sandonato
This was my first time doing a no-fry eggplant parm and I gotta say it—it was divine. I always thought the fry was what made it, but I was wrong! Will definitely be making this again.
Gloria
What a delicious way to enjoy eggplant. I love the fact it is not fried. This will be a hit with the family for sure.
Jess
The effort to make this dish is totally worth it!
Gus
Yep! I usually even make it as meal prep dish, because eggplant parmesan yields many portions and keeps well in the fridge; so at the end I save time!
Toni
Oh, this is so good!! My kids didnt even thought this is vegetable!! Perfect for picky eaters!
Gus
That's so true! Kids usually think is just a regular lasagna and dive on this eggplant parm!