The Washington Post

No-Fry Eggplant Parmesan

No-Fry Eggplant Parmesan 5.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jan 23, 2019

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

Jamie Oliver's original recipe is designed to be lighter than most eggplant Parm recipes and uses only Parmigiano-Reggiano cheese. In testing, we added a modest amount of gooey mozzarella, and swapped his fine bread crumbs for more panko.

You'll need a 9-inch square baking dish or pan.

Serve with crusty bread.

Click here to see step-by-step photos for this recipe.

Make Ahead: The dish can be assembled up to a day in advance and refrigerated. Let it come to room temperature on the counter while the oven preheats. Leftovers reheat well in the microwave, though the panko won't be as crisp.

5 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 5-6 servings

  • 3 medium eggplants, trimmed and cut crosswise into 1/2-inch slices (about 3 pounds total)
  • 1/4 cup extra-virgin olive oil, plus more for brushing (may use cooking oil spray instead of brushing on the oil)
  • Kosher salt
  • Freshly ground black pepper
  • 1 large onion, finely chopped (1 1/2 to 2 cups)
  • 1 large clove garlic, thinly sliced
  • 1 1/2 teaspoons dried oregano
  • 28 ounces canned, no-salt-added crushed tomatoes, plus their juices
  • 1 tablespoon red wine vinegar
  • 1/2 cup packed fresh basil leaves, torn
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 8 ounces low-moisture mozzarella cheese, thinly sliced (not packed in water)
  • 1 cup panko
  • 1 tablespoon chopped fresh oregano leaves (from 1 stem; optional)


Position a rack 4 to 6 inches from the broiler element; preheat the broiler. Line two rimmed baking sheets with aluminum foil.

Brush both sides of the eggplant slices with some oil and season lightly with salt and pepper, arranging them in a single layer on the baking sheets. Broil one sheet at a time for 10 minutes, rotating the pan from front to back halfway through, until the eggplant is soft and somewhat browned. Turn over the slices and broil for 2 minutes, just until they begin to dry out with a hint of browning on the surface. Let cool slightly. Reduce the oven temperature to 375 degrees.

Meanwhile, heat half the oil in a large saucepan over medium heat. Stir in the onion and cook for about 10 minutes, until softened and translucent. Add the garlic and dried oregano; cook for 30 seconds, stirring constantly, until fragrant.

Add the crushed tomatoes and their juices; increase the heat to medium-high and cook just until the liquid starts to bubble, then partially cover, reduce the heat to low and cook for 20 minutes to form a slightly thickened sauce. Stir in the vinegar and basil, then season lightly with salt and pepper. Turn off the heat.

Spoon just enough of the sauce to thinly coat the bottom of your 9-inch square baking dish or pan. Add a single layer of the broiled eggplant slices, using about a third of them and overlapping slightly as needed. Spread a third of the remaining sauce over the eggplant, followed by a third of the Parmigiano-Reggiano and half the mozzarella. Repeat with another third of the eggplant, sauce and Parm and then the rest of the mozzarella. Finish with the remaining eggplant, sauce and Parm.

Stir together the panko, the remaining oil and the fresh oregano, if using, in a medium bowl, until evenly coated. Scatter the mixture evenly over the top of the eggplant Parm. Bake (at 375 degrees, middle rack) for 35 to 40 minutes, until the sauce is bubbling, the top is golden brown and the center is hot.

Let cool for 5 minutes before serving.

Recipe Source

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

Tested by Becky Krystal.

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Nutritional Facts

Calories per serving (based on 6): 420

% Daily Values*

Total Fat: 26g 40%

Saturated Fat: 10g 50%

Cholesterol: 35mg 12%

Sodium: 530mg 22%

Total Carbohydrates: 30g 10%

Dietary Fiber: 9g 36%

Sugar: 13g

Protein: 17g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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