This easy eggplant Parmesan is a little lighter than most because it's baked, not fried, and it doesn't have breadcrumbs. It's perfect for gluten free and low carb diets and you'll never miss the breading!
Add ½ cup Mozzarella and ½ cup Parmesan to a small bowl. Set aside.
Preheat the oven to 425 degrees.
Line a couple of sheet pans with parchment paper.
Slice the eggplant about ¾ of an inch thick. You can peel it if you prefer - I don't.
Bruch the slices on both sides with olive oil
Layer them in an even layer on the sheet pans.
Sprinkle with salt and pepper.
Bake for 10 minutes, turn, and return to the oven.
Bake 10 -20 minutes more, or until soft and cooked through.
Remove from oven.
Spray a 13x9-inch baking dish with no-stick cooking spray.
Spread about ½ cup of sauce in the bottom of the baking dish and spread to cover.
Place a layer of eggplant over the sauce.
Spread with some of the sauce.
Sprinkle with some of the cheese.
Repeat layers ending with sauce.
Turn the oven down to 350F.
Cover with aluminum foil and bake for 30 minutes.
Remove the foil and add the reserved cheese to the top.
Bake for 10 - 15 more minutes or until cheese is melted and bubbly.
Remove from the oven, tent the foil over the top, and let rest for 10 minutes before serving.
Video
Notes
Storage:Eggplant parmesan can be stored in the fridge for up to 3 days. Be sure to cover this dish with plastic wrap to keep it tightly sealed while in the fridge.Reheat in the oven at 350 degrees for about 15-20 minutes, or until heated through.This dish can be frozen in an airtight container for up to three months. Thaw in the fridge overnight before reheating.Expert Tip: Try to slice the eggplant as evenly as possible so that the slices all cook at the same rate.
The best way to slice eggplant is to use a mandolin or a very sharp knife so that I get even slices.
The eggplant skin gives a great texture to this dish, but if you prefer you can peel the eggplant first.
Don't forget to spray your baking dish well with cooking spray so that cleaning up is a snap.
Don't cover this with aluminum foil for storing. The acids in the tomato sauce will eat through the aluminum foil and it will cause the casserole to have an off flavor.