Dining and Cooking
Simple Eggplant Parmigiana Without Breadcrumbs
In Main Courses

Simple Eggplant Parmigiana Without Breadcrumbs



This Sicilian style eggplant parmigiana recipe is quite simple but super delicious. The ingredients used are fresh eggplants, mozzarella cheese, Parmigiano Reggiano, basil, marinara sauce, and olive oil. There are no breadcrumbs, eggs, or flour in this recipe, leaving the eggplant as the predominant flavor. This is also a keto and gluten free eggplant parmesan recipe. I show you how to both pan-fry the eggplant and how to roast it. Either way gives great results. This is the first episode of the eggplant parm series. The other episodes will have a Neapolitan style with flour and egg batter, and an Italian-American style with breadcrumbs. I hope you enjoy this recipe!

Marinara Sauce:

Ingredients:
▪2-3 large eggplant
▪3 plus cups marinara sauce
▪1/2 cup grated Parmigiano
Reggiano
▪1 pound block mozzarella

▪bunch basil leaves
▪olive oil for frying and
roasting

▪salt/pepper to taste

Instructions:
1. Cut eggplant into 1/2″disks, layout on a baking tray, and salt aggressively.
2. After 90 minutes wash the salt off or remove with wet paper towels. Dry eggplant well after removing salt.
3. Fry eggplant in olive oil (about 1/4″ deep) until crisp on both sides. About 3-5 minutes per side. Alternatively – oil eggplants and roast in a parchment paper-lined baking tray at 400f for 30 minutes or until lightly browned.
4. Blot eggplants of excess oil and begin assembling parmigiana.
5. Place a thick layer of marinara sauce in a baking dish then add 1 layer of eggplant, more sauce, torn basil leaves, shredded mozzarella, and grated Parmigiano Reggiano. Repeat in layers to the top of the baking dish.
6. Place remaining mozzarella on top and bake at 325f for 50-60 minutes. If desired broil for 2 minutes right at the end. Alternatively, bake without mozzarella on top at 400f for 30 minutes.
7. Let eggplant parm rest for 30 minutes before serving. Enjoy!

WEBSITE:

Italian and Italian-American Recipes

INSTAGRAM:
https://www.instagram.com/sipandfeast/

#eggplantparmesan

20 Comments

  1. KasiaBasia

    Ohhh….. a man who CAN cook gourmet style!!!🥰😍
    Thank you for sharing your recipe, definitely looks good!😋 🇮🇹🇵🇱🇺🇸❤️

  6. Pete Luetz

    I have been lightly coating the eggplant with almond flour, it is KETO friendly and helps brown the eggplant.

  7. Susie Crawley

    that I would love as I' don't eat meat or chicken that would be good for me have you got anymore veg diches

  9. Hola

    Perfect video! Thank you so much, I prefer this style to the breadcrumb version! 👍

  11. Steven Lawrence

    I don't understand the advantage of taking moisture out of the eggplant slices?? Doesn't that remove the natural flavor?

  12. Steven Lawrence

    I wonder if I could do the finished bowl in the air fryer and of course reduce the size of the bowl to the size of the air fryer

  15. Andy Broer

    Hey Jim! Just FWIW – Made this for my family in CA again tonight. Son loves it and wants it again (He is allergic to the Japanese/Chinese eggplants, but the Italian or preparation seem to be ok with him. SO….THANK YOU!!! 🙂 Thanks from the Northport kid in CA! <3

  16. Dave Glo

    New to your channel. I knew your accent is Queens/Long Island! I live in the Hudson Valley, but my accent is pure Bronx! Anyway, just spent two summers in Italy (I’m retired), and learned that Italian and Italian-American are almost two different cuisines. The meals we think of as Italian are virtually unknown in Italy. So I’ve been trying to cook more in the genuine Italian style, as well as using ceramic dishes I picked up around the country. As an example, I ordered veal scallopini with carciofi giudesca (not sure of spelling, Jewish artichoke). I also asked for a side of pasta. They were really confused — pasta?? Then they laughed, “Americans!” Anyway, I like your recipes.

Write A Comment