No-Fry Neapolitan Eggplant Parmesan

6 to 8 Servings

1¾ hours plus cooling

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At the family-owned trattoria La Tavernetta Vittozzi in Naples, Anna Vittozzi taught us to make a lighter, brighter eggplant Parmesan that still was rich with cheese and tangy with tomato sauce. The secret? Skip the breading. Though the Vittozzi version involved pan-frying eggplant, we found we could achieve similar results by roasting olive oil-brushed slices in the oven. This easier, more hands-off approach yields golden-brown, silky-textured eggplant, perfect for layering with a simple tomato sauce and fresh basil, plus plenty of cheese. In addition to umami-packed Parmesan, the Vittozzis used smoked provolone, which added a delicious depth and savoriness to the dish. Smoked mozzarella might be easier to find in the U.S., and it’s a fine stand-in, as is scamorza cheese. If none of those are options, opt for low-moisture mozzarella cheese but avoid fresh mozzarella, which contains too much water.

6 to 8



Don’t peel off all of the skin from the eggplants. Remove the skin in interval strips so the eggplants looked striped. The skin helps hold the flesh together, so if all of it is peeled away, the eggplant slices too easily fall apart after cooking.

1¾ hours

plus cooling



Mark R.
March 19, 2023
Rich and delicious
My family loved this dish. Very much worth making and there are plenty of leftovers from the four of us.
Nancy N.
March 19, 2023
Reheating the leftovers right now and looking forward to night two of this delicious dish. One observation I had was that there is no way five one pound eggplants sliced in quarter inch slices could possibly fit on two rimmed baking sheets! I ended up wasting one if not two whole eggplants. What on earth did I do wrong? I used standard good-sized cookie sheets. Are there larger ones??
Beth R.
March 10, 2023
Terrific eggplant parm recipe!
Roasting the eggplant slices is so much easier than even the shortcut breaded fried versions. Couldn’t find smoked provolone so used smoked mozzarella. Use the best San Marzano style or imported Italian tomatoes. Served with some homemade breadsticks that baked with the parm. Will definitely make this again.
Liza C.
March 9, 2023
Best Eggplant Parm
My mom was pretty excited to make this I was not excited at all to eat it because I don't really like eggplant. Boy was I wrong, it was truly one of my favorite things I have eaten recently. Immediately saved it and sent it to all my friends. Everyone should have this recipe in their arsenal.
Katherine S.
March 8, 2023
So tasty!
My hubby and I expected good things from this recipe, but we loved everything about it. Finding the smoked cheese is the hardest part. A very hearty dish without being too heavy. The only way to make eggplant parm!