No Boil Eggplant Parmesan Bake

5 from 8 votes

I am telling you this is the easiest Eggplant Parmesan you will ever make and the fact that it is ONE dish wonder is even better! Be prepared to enjoy and ear mark this as a family favorite.

Prep Time10

Cook Time1 10

Course: Dinner

Cuisine: Italian

Keyword: dinner time, easy pasta, no boil pasta

Servings:

Calories: 346kcal

Author: Alaina Hinkle

Ingredients

1 1/2 eggplants ( about 4-5 cups )
2 tbsp olive oil
2 tsp salt
1 1/2 tsp italian seasoning
1 tsp garlic powder
1/2 tsp pepper
1/4 tsp cayenne pepper
10 oz spaghetti noodles
2 cloves garlic minced
2 1/2 cups chicken broth
1 24 oz jar of pasta sauce
1 16oz mozzarella log
fresh basil
shredded parmesan cheese for the top

Instructions

Preheat oven to 400 degrees
In a small bowl whisk together 1 tsp salt, 1 tsp italian seasoning, 1/2 tsp garlic powder , 1/4 tsp pepper and dash of cayenne pepper. Whisk until combined.
Chop your eggplant into 1 inch sized pieces and place into a large mixing bowl. Pour 2 tbsp olive oil over the egg plant. Then sprinkle the seasoning mixture over the eggplant. Toss until throughly coated. After set the eggplant aside.
Grease a 9 X 11 baking dish-- I will usually spray with with avocado oil or olive oil. Layer half of the chopped eggplant at the bottom of the baking dish.
Next take the uncooked spaghetti noodles and layer them on top of the egg plant. Spread them so they cover evenly over the eggplant, in one layer. Next sprinkle the remaining seasoning on top of the dry noodles ( 1 tsp of salt, 1/2 tsp italian seasoning, 1/2 tsp garlic powder, 1/4 tsp pepper and dash of cayenne pepper. After sprinkle the minced garlic over the noodles as well spreading it over the noodles with your fingers.
After pour the chicken broth ontop of the noodles. Then layer the remaining seasoned eggplant. Next take your favorite pasta sauce and pour over the layer of eggplant. With a spatula, spread it evenly on top BUT DO NOT STIR.
Then slice your 16 oz mozzarella log into 20 slices. Place those 20 slices over the pasta sauce layer evenly. Next you will cover with aluminum foil, and place in the oven at 400 degrees for 30 minutes.
Lastly, you will uncover after the 30 minutes and bake uncovered for 35 minutes. Then boil on HIGH for 5 minutes until bubbly.
Once you take it, let cool for 2 minutes. Take a knife and cut down the middle to break apart the noodles, then stir the pasta, mixing the mozzarella cheese, noodles and eggplant together.
Serve with fresh basil on top & parmesan cheese--- enjoy!

Nutrition