Best Healthy Eggplant Parmesan No Frying Required Recipes

No-Fry Sheet-Pan Eggplant Parmesan image

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

4 tablespoons olive oil
2 large cloves garlic, thinly sliced
One 28-ounce can crushed tomatoes
1/4 teaspoon crushed red pepper flakes
Kosher salt
1/3 cup fresh basil leaves, chopped, plus more torn leaves for serving
1 medium-large eggplant (about 1 1/2 pounds), sliced into 1/2-inch-thick rounds
1/3 cup all-purpose flour
2 eggs, beaten
3/4 cup Italian-style breadcrumbs
1 pound fresh mozzarella, thinly sliced
1/4 cup grated Parmesan

Steps:

Preheat the oven to 450 degrees F.
Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.

No Fry Eggplant Parm image

Provided by MrsMM

Categories Vegetable

Time 1h3m

Yield 4 serving(s)

Number Of Ingredients 3

1 1/2 lbs eggplants, sliced into 3/4-inch thick slices, skin on
2 cups your favorite pasta sauce
2 cups shredded reduced-fat mozzarella cheese

Steps:

Preheat oven to 425.
Spray cookie sheet with cooking spray, arrange eggplant slices in a single layer.
Spray the top of eggplant slices.
Bake on center rack for 25 minutes
In a 9x9 inch dish, layer eggplant slices, topped with sauce, topped with cheese. Repeat.
You will probably get about 3 layers. End with cheese topping.
At this point, you can cover and refrigerate until you are ready to bake, OR:.
Bake at 350 for 30 minutes.
Serve with salad and crusty bread, or over pasta, or use as sandwich filling.

Nutrition Facts : Calories 133.4, Fat 3.3, SaturatedFat 0.5, Sodium 604.7, Carbohydrate 23.8, Fiber 6.3, Sugar 15.1, Protein 4.2

RAGÚ® No-Frying Eggplant Parmesan image

Provided by RAGÚ®

Time 1h35m

Yield 6

Number Of Ingredients 7

2 cups plain dry bread crumbs
2 medium eggplants, peeled and cut into 1/4-inch-thick slices
4 large eggs, beaten with
3 tablespoons water
1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
½ cup reduced-fat grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese

Steps:

Preheat oven to 350 degrees F. Place bread crumbs in medium bowl.
Dip eggplant slices in egg mixture, then bread crumbs. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes.
Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Layer ½ of the baked eggplant slices, then 1 cup Sauce and 1/4 cup Parmesan cheese; repeat layers. Cover with aluminum foil and bake 45 minutes.
Remove foil and sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 10 minutes.