No Fry Eggplant Parm

"This is a waistline friendly version of eggplant parm that I concocted. We really like it. It's nothing fancy, but it sure hits the spot, minus many of the calories. Additionally, it's an easy dish to do, perfect for a weeknight or even a make-ahead type of meal. What I do is assemble it in the morning before work, and then DH pops it in the oven when he gets home. Hope you enjoy!"
photo by a user photo by a user
Ready In:
1hr 3mins




  • Preheat oven to 425.
  • Spray cookie sheet with cooking spray, arrange eggplant slices in a single layer.
  • Spray the top of eggplant slices.
  • Bake on center rack for 25 minutes
  • In a 9x9 inch dish, layer eggplant slices, topped with sauce, topped with cheese. Repeat.
  • You will probably get about 3 layers. End with cheese topping.
  • At this point, you can cover and refrigerate until you are ready to bake, OR:

  • Bake at 350 for 30 minutes.
  • Serve with salad and crusty bread, or over pasta, or use as sandwich filling.

Questions & Replies

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  1. I really liked this one. Made it with my homemade sauce. It was very simple and I liked it better than using fried eggplant.
  2. Dont leave the skin on the eggplant!!


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