No-Frying Eggplant Parmesan. A tasty, healthy version of the traditional eggplant Parmesan. Most eggplant Parmesan recipes call for the eggplant to be fried. By treating the eggplant with the olive oil and letting it bake, I have tried to make a healthier version.

Dip eggplant slices in egg mixture, then bread crumbs. Arrange eggplant slices in single layer on lightly oiled baking sheets. Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. You can have No-Frying Eggplant Parmesan using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of No-Frying Eggplant Parmesan

1. Prepare 2 cup of plain dry bread crumbs.
2. It's 1 1/2 cup of grated Parmesan cheese.
3. It's 1/2 tsp of Italian seasoning.
4. Prepare 1/4 tsp of garlic powder.
5. It's 2 medium of eggplants (about 2 lbs.), peeled and cut into 1/4-inch slices.
6. It's 4 of eggs, beaten with 3 Tbsp. water.
7. You need 1 jar of (1 lb. 8 oz.) Ragu® Robusto!® Pasta Sauce.
8. It's 1 1/2 cup of part-skim mozzarella cheese (about 6 oz.).

I used Mario Batali's method of ROASTING the eggplant first, instead of sweating it in salt then dredging and frying. Then you stack the slices, making individual little servings of eggplant parmesan. Use your favorite store-bought or already homemade sauce. Scatter the mixture evenly over the top of the eggplant Parm.

No-Frying Eggplant Parmesan step by step

1. Preheat oven to 350°. Combine bread crumbs with ½ cup Parmesan cheese, Italian seasoning and garlic powder in medium bowl. Dip eggplant in egg mixture, then bread crumb mixture. Arrange eggplant slices in single layer on lightly oiled baking sheets. Bake until eggplant is golden, about 25 minutes..
2. Evenly spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer 1/2 of the baked eggplant slices, then 1 cup sauce and ½ cup Parmesan cheese; repeat layers..
3. Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered until cheese is melted, about 10 minutes..
4. Prep time: 20 min Cook time: 90 min.

Monday's Cooking newsletter brought to my attention an old Marian Burros recipe for eggplant parmesan adapted from a recipe in Jamie Oliver's Jamie's Italy. The recipe omits breading and frying the eggplant, calling for roasting instead. On Wednesday, using one eggplant from Tuesday's CSA and one very tired eggplant from several weeks ago, I followed Burros's recipe, roasting a sheet. Place bread crumbs (two types), parmesan cheese, herbs, garlic powder and salt in a shallow dish. Also crack two eggs in another shallow dish and whisk them until they are combined and slice a large eggplant in thin slices.