Not-Fried Eggplant Parmesan
Not-fried eggplant parm! Easier and healthier than it's more traditional counterpart, eggplants are roasted until tender then topped with a simple tomato sauce, cubes of sourdough bread, cherry tomatoes, and burrata and baked until toasty.
Yield: 4-6 servings
For the eggplant parm
  • 4 tbsp olive oil, plus more for greasing
  • 4 small (8-12 oz each) Italian eggplants
  • ½ tsp kosher salt
  • freshly ground black pepper
  • 1 recipe tomato sauce (recipe follows)
  • 6 cups torn sourdough bread
  • 2 cups cherry tomatoes, halved
  • ½ tsp red pepper flakes
  • ½ cup grated parmesan cheese
  • 8 oz burrata
  • fresh basil leaves, torn
For the tomato sauce
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 garlic cloves, thinly sliced
  • 28 oz can diced tomatoes
  • 1 cup water
  • ¼ tsp kosher salt
  • ¼ tsp red pepper flakes
  • freshly ground black pepper
  • 2-3 fresh basil leaves, torn
For the eggplant parm
  1. Heat oven to 425F. Grease a large baking pan with olive oil and set aside.
  2. Cut the eggplants in half lengthwise, leaving the stems intact if possible. Score the cut side of the eggplant with diagonal crisscross lines. Sprinkle with the salt and black pepper. Brush with 2 tbsp of the olive oil. Place cut side-down on the prepared baking sheet. Roast for 20-25 minutes, or until soft.
  3. Place the eggplant halves cut side up on 2 large baking dishes. Spread the tomato sauce on top of the eggplants and onto the bottom of the baking dishes. Divide the bread cubes between the two pans, placing them in-between the eggplants. Sprinkle with the halved cherry tomatoes and drizzle with the remaining olive oil. Sprinkle with red pepper flakes and parmesan cheese.
  4. Decrease oven to 375F. Place the baking pans in the oven and bake for 30 minutes. Remove from the oven and top with pieces of the burrata cheese. Return the pans to the oven and bake for another 5-10 minutes, or until the burrata has melted and the bread is golden and toasty. Top with the basil and serve immediately.
For the tomato sauce
  1. Heat a large skillet over medium heat. Add the olive oil. Once hot, add the onion and garlic. Saute for 8-10 minutes, or until golden. Add the tomatoes and water, then bring to a boil. Decrease the heat the heat to a simmer. Stir in the salt, red pepper flakes, black pepper, and basil. Simmer for about 25-30 minutes, stirring occasionally.
Recipe from Open Kitchen
Recipe by Joanne Eats Well With Others at