No-Fry Eggplant Parmesan | Home Movies with Alison Roman

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella is lower in fat, while processed cheese can be more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated hard cheese

Nutritional yeast is a lower-calorie option, and grated hard cheese can be less expensive.

Preheat the oven to a high temperature for roasting the eggplant.

Slice the eggplant into thick rounds and season with salt and pepper.

Drizzle olive oil over the eggplant slices and flip them to coat the other side with oil.

Place the eggplant slices on a baking sheet, olive oil side down, and roast until browned.

While the eggplant is roasting, prepare the quick tomato sauce by heating olive oil in a skillet.

Slice the onion and add it to the skillet, cooking until it softens and starts to brown.

Add minced garlic to the onion and cook briefly until fragrant.

If using, add anchovies and chili flakes to the skillet, stirring to combine.

Add the juice from the canned tomatoes to the skillet, then crush the whole tomatoes by hand before adding them in.

Simmer the sauce for about 15 minutes until it thickens and becomes chunky, then remove from heat.

In a separate skillet, toast panko bread crumbs in olive oil until they are golden and crispy, stirring to coat evenly.

Slice 8 ounces of mozzarella cheese into thin slices.

Chop capers and parsley for layering and garnishing the dish.

Assemble the eggplant parmesan by layering roasted eggplant, tomato sauce, mozzarella cheese, panko, capers, and parsley in a baking dish.

Repeat the layers until all ingredients are used, finishing with a layer of sauce and panko on top.

Bake the assembled dish in the oven until bubbly and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens