• Joe Centineo

The Sunday Cookbook: No-Fry Eggplant Parmesan


  • 2 large eggplants

  • 16oz marinara sauce

  • 2 cups Mozzarella, shredded

  • ½ cup bread crumbs

  • ¼ cup Parmesan cheese, grated

  • Cooking spray


  1. Skin eggplant and cut into thin slices. 

  2. Spray baking pan with cooking spray and lay a layer of eggplant. 

  3. Cover with a thin even layer of marinara sauce.

  4. Sprinkle a thin even layer of grated mozzarella and lightly dust with Parmesan cheese. 

  5. Sprinkle a thin even layer of bread crumbs. 

  6. Repeat creating layers with remaining eggplant and top the final layer with cheese and breadcrumb.

  7. Cover pan with aluminum foil and bake at 350° F for 30-35 minutes. During final minutes of cooking remove aluminum foil and place under broiler to toast bread crumb and brown cheese. 


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Amanda MacGregor and Joseph Centineo

EST. 2013 | New Jersey, United States | contactamandamacgregor@gmail.com