No-Fry Eggplant Parmesan

All the crispy, cheesy satisfaction of eggplant Parmesan without heating a single pan of oil. The secret is a thin spread of mayonnaise on each eggplant round before pressing on the breadcrumb-Parmesan coating. The mayo acts as both the binder and the fat, so the coating crisps up beautifully in the oven without any egg wash or frying.

The rounds bake first at high heat for 15 minutes to get that golden crust, then overlap in a casserole with tomato sauce, shredded mozzarella, and more Parmesan on top. Twenty more minutes and the cheese is bubbling and melted.

No peeling required. The skin softens during baking and adds structure that keeps the rounds from falling apart under the sauce.

Kitchen Tips

• Spread the mayonnaise thin. You want just enough to coat, not a thick layer that makes the crumbs slide off.
• Use fresh breadcrumbs if you can. They brown more evenly and create a lighter crust than dried store-bought crumbs.
• Bake the rounds in a single layer on the baking sheet. Overlapping prevents the bottoms from crisping.
• Let the finished casserole rest 5 minutes before serving. The cheese sets slightly and the slices hold together better.

Variations

• Add a layer of fresh basil leaves between the eggplant and mozzarella for a classic flavor boost.
• Use marinara instead of plain tomato sauce for a more herbaceous version.
• Layer in sliced zucchini rounds alongside the eggplant for a mixed vegetable Parmesan.