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



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Kate L.
April 20, 2023
This was delicious.
I really liked the smoked mozzarella. Might try adding some garlic and a little red pepper to bump up the flavor. But overall, we loved it. (and I prefer not having to bread and fry the eggplant too!)
Sona E.
March 25, 2023
Easy to make
Easy to make and delicious! The recipe calls for FIVE one pound globe eggplants! Not sure why that many as I could only fit 3 eggplants at most between a large cookie sheet and a rimmed baking sheet, and that is following the directions which state to slightly overlap the eggplant rounds. Also, next time I will omit the salt as I thought it was a bit too salty. The Parmesan and mozzarella cheese added enough salt for me.
Jim M.
March 25, 2023
so good!
Made this for dinner with a guest who loves eggplant. It was a huge hit--husband said to put it on the rotation!
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??