No-Fry Eggplant Parmesan

1 week ago 5

Democracy Dies successful Darkness

3.8 (198)

By Becky Krystal

This mentation of the saucy Italian-American crockery requires neither salting nor breading of the main ingredient. The broiler does each the dense lifting to soften the eggplant, and a generous topping of panko provides each the crunch you need.

Jamie Oliver's archetypal look is designed to beryllium lighter than astir eggplant Parm recipes and uses lone Parmigiano-Reggiano cheese. In testing, we added a humble magnitude of gooey mozzarella, and swapped his good breadstuff crumbs for much panko.

You'll request a 9-inch quadrate baking crockery oregon pan.

Serve with crusty bread.

Adapted from "Jamie's Italy," by Jamie Oliver (Hachette, 2006), arsenic posted online by the New York Times.

Ingredients

measuring cup

Servings: 5-6

3 mean eggplants, trimmed and chopped crosswise into 1/2-inch slices (about 3 pounds total)
1/4 cupful extra-virgin olive oil, positive much for brushing (may usage cooking lipid spray alternatively of brushing connected the oil)
Kosher salt
Freshly crushed achromatic pepper
1 ample onion, finely chopped (1 1/2 to 2 cups)
1 ample clove garlic, thinly sliced
1 1/2 teaspoons dried oregano
28 ounces canned, no-salt-added crushed tomatoes, positive their juices
1 tablespoonful reddish vino vinegar
1/2 cupful packed caller basil leaves, torn
1/2 cupful freshly grated Parmigiano-Reggiano cheese
8 ounces low-moisture mozzarella cheese, thinly sliced (not packed successful water)
1 cupful panko
1 tablespoonful chopped caller oregano leaves (from 1 stem; optional)

Nutritional Facts

Per serving (based connected 6)

Calories
420
Fat
26 g
Saturated Fat
10 g
Carbohydrates
30 g
Sodium
530 mg
Cholesterol
35 mg
Protein
17 g
Fiber
9 g
Sugar
13 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Jamie's Italy," by Jamie Oliver (Hachette, 2006), arsenic posted online by the New York Times.

Tested by Becky Krystal.

Published January 22, 2019

Updated March 16, 2026