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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



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!
Marisa O.
February 26, 2023
One of the best
Absolutely delicious. Did a mix of smoked mozz and provolone. Easy with minimal prep and the results are fantastic.
Robert C.
February 26, 2023
Another Hit
I have made a fried eggplant Parmesan for years, salting the eggplant after cutting then patting it dry. I used so much olive oil. This recipe eliminated the first step and reduced the amount of EVOO to a fraction of what I was using. The results were delicious. I looked forward to lunch every day last week. I did not find the smoked provolone, but regular worked for me.
Marilyn C.
February 20, 2023
This is simply the best recipe for this meal, thanks to the smoked provolone and the sauce and the steps. It's in my rotation for meal planning, and a reason I renewed my subscription to Milk Street. I love the focus on old ways, street food, etc.