The Sunday Cookbook: No-Fry Eggplant Parmesan

A Healthier Twist on a Classic! Please enjoy The Sunday Cookbook's No-Fry Eggplant Parmesan.

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I've always loved eggplant Parmesan, but the traditional frying process can be messy and time-consuming. So, I decided to experiment with a healthier, no-fry version. This recipe delivers all the flavor of the classic dish without the guilt.

This no-fry eggplant Parmesan is a lighter, healthier take on a classic dish. By baking the eggplant, you can skip the messy process of frying and reduce the amount of oil used. The result is a crispy, flavorful dish that's perfect for any night of the week. So, next time you're craving eggplant Parmesan, give this healthier version a try.

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The Sunday Cookbook:

No-Fry Eggplant Parmesan

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Ingredients

• 2 large eggplants

• Kosher salt, for sweating the eggplants

• 2 cups gluten-free breadcrumbs

• 1 tablespoon Italian seasoning

• 1 tablespoon garlic powder

• 16oz marinara sauce

• 2 cups dairy-free mozzarella, shredded

• ¼ cup dairy-free parmesan cheese, grated

• Cooking spray

• Dried parsley and basil, for garnish

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Directions

1. After washing the eggplant, skin and cut into 1/2 to 1-inch sliced rounds. Lay the slices on a baking sheet or paper towel and generously salt each slide of the eggplant with salt. Allow the eggplant to sit for 1 hour to sweat out any excess moisture.

2. Once the eggplants have had time to sweat, pat them completely dry.

3. In a bowl, combine the bread crumb, Italian seasoning, and garlic powder. Set aside.

4. Preheat the oven to 350° F and prepare a baking dish with cooking spray.

5. In the prepared baking dish, make a bottom layer of eggplant. Cover with a thin, even layer of marinara sauce. Then sprinkle a thin layer of grated mozzarella and lightly dust with parmesan cheese, before sprinkling a thin, even layer of the bread crumb mixture. Repeat this process until you run out of eggplant. Top the final layer with cheese and breadcrumb, and garnish with dried parsley and basil if you desire.

6. Cover the pan with aluminum foil and bake for 30-35 minutes. During the final minutes of cooking, remove the aluminum foil and place the baking dish under the broiler to toast the bread crumb and brown cheese. 

7. Remove from the oven and allow to sit for 10 minutes before serving.