Easy Low-Carb Baked Eggplant Parmesan (No Breading)
servings: 6
If you love classic Eggplant Parmesan but don’t want the hassle of breading and frying, this easy baked Eggplant Parmesan is for you! Inspired by Rao’s Eggplant Parmigiana, this version skips the extra steps while still delivering layers of rich marinara, gooey mozzarella, and tender eggplant. Whether you use a high-quality jar sauce like Rao’s or your own homemade marinara, this dish is a comforting, satisfying meal perfect for weeknights or special occasions.
Ingredients
- 2 medium eggplants about 8–10 inches long or 1 to 1.5 lbs each, sliced into ½-inch rounds
- 2 tablespoons tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1½ cups marinara sauce use homemade marinara or a high-quality jarred sauce like Rao’s Tomato Basil Sauce
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried basil or 1/2 cup fresh basil, optional
- ½ teaspoon garlic powder or Italian seasoning optional for extra flavor
Instructions
Prep the Eggplant:
- Preheat oven to 375°F (190°C).
- Slice eggplant into rounds, sprinkle with salt, and let sit for 10–15 minutes to draw out moisture. Pat dry with a paper towel.
Bake the Eggplant:
- Arrange eggplant slices on a parchment-lined baking sheet. Brush both sides with olive oil and sprinkle with salt and pepper.
- Bake for 15–20 minutes, flipping halfway through, until tender and slightly golden.
Assemble the Dish:
- Spread ½ cup marinara sauce on the bottom of a 9x13-inch baking dish.
- Arrange half the baked eggplant slices in a single layer over the sauce. Top with half the remaining marinara sauce, half the mozzarella, and half the Parmesan.
- Repeat the layers with the remaining eggplant, sauce, mozzarella, and Parmesan.
Final Bake:
- Cover the dish with foil and bake for 15 minutes, until bubbling.
- Remove the foil and bake for an additional 5–10 minutes, until the cheese is melted and golden.
Serve:
- Garnish with fresh basil, if using, and serve warm. Pair with crusty bread, pasta, or a fresh salad.
Notes
- If you have limited baking space, bake eggplant in batches or try a pan-and-bake method.
- For a faster cooking time, slice eggplant into ¼-inch rounds or use an air fryer.