Dan Can Cook: No-fry Eggplant Parmigiana (Parmigiana di Melanzane)

There is plenty of eggplant available right now. I scored a bunch at Baltimore’s downtown farmer’s market. If you want to make an eggplant parmigiana casserole and avoid the frying step, here’s a way to do that — by baking the discs of eggplant in the prep. I think the results are just as good; baking the discs at 400 degrees F makes them just as crispy but not as saturated with oil. If you can make a sauce from fresh tomatoes, all the better. (The casserole can be any size, depending on how many guests you intend to feed; the one pictured in this post fed two families.)

Wash each eggplant, cut them into discs, about a half-inch thick. Place each disc in a baking pan or sheet and salt them.

The salting will make the eggplant sweat, removing some of the bitterness. Let them sit, salted, 15 minutes per side.

Wash off the salt from each disc.

Next step: Flour, egg wash and seasoned bread crumbs for each disc, both sides. The egg wash can include some milk and olive oil. The flour can include some salt, pepper and garlic powder. The bread crumbs should be seasoned with oregano. Flouring helps the egg wash stick better to each disc.

Each disc goes into a baking pan or on a baking sheet that has been covered with parchment paper. First, brush each sheet of parchment with olive oil.

Into the oven at 400 degrees F, about 20 minutes per side. Make sure you flip the discs and they look brown and crispy.

Spread a layer of sauce on the bottom of the casserole.

Add a layer of the baked discs.

Cover with a layer of shredded mozzarella and grated parmigiana.

Repeat the layering, finish with more sauce and cheese on top. I bake mine at a preheat of 350 degrees for no more than 30 minutes. If you feel it needs a little more moisture, you can add a drizzle — just a drizzle — of olive oil on top or around the rim before placing the casserole in the oven.

Buon appetito!