Okay guys if you have never done this no boil pasta hack you are going to be HOOKED from now on! This No Boil Eggplant Parmesan Bake is going to be your go to way of making Eggplant Parmesan from now on.
No more waiting for your pasta to boil, putting all the ingredients together, dirty lots of pots and pans just to get your favorite pasta dish on the table! Sometimes, sure but not all the time and this makes the Eggplant Parmesan so much easier and healthier. A lot of times Eggplant Parmesan dishes use a lot of oil & is fried. This way you don’t need to do annoying trying and use less oil.
Prepared to be amazed!
What Ingredients Do I Need For No Boil Eggplant Parmesan Bake
- Chicken broth
- Eggplant
- Jar of your favorite Pasta sauce
- Mozzarella Cheese
- Parmesan Cheese
- Favorite Spaghetti Noodles
- Garlic
- Olive Oil
- Seasoning: Salt, Garlic Powder, Pepper, Italian Seasoning, Cayenne Pepper
All about THE LAYERS in this delicious dish
So how exactly does this magic work? It is all about how you layer the ingredients in you baking dish! How you layer it makes sure it bakes perfectly and the pasta boils exactly like its suppose to!
- 1/2 of the seasoned eggplant lining the bottom of the dish
- Spaghetti noodles layer on top
- Sprinkled with the remaining seasoning & garlic minced
- Pour chicken broth over it ( DO NO STIR)
- Layer the second half of eggplant on top of the noodles
- Pour your container of your favorite pasta sauce, spread evenly on top with a spatula ( DO NOT STIR)
- Layer slices of the mozzarella on top
BAM! Cover & bake! Simple as that! Make sure you follow the above steps and you will continue to make this over and over!
Other Easy HGHF Dinners You Will LOVE
Easy Oven Baked Chicken Parmesan Alfredo
Homestyle Shepherd’s Pie
Creamy Crockpot Chicken Wild Rice Soup
The Best Tomato Basil Soup
Best way to store the No Bake Eggplant Parmesan Bake
Cover with aluminum foil and place in the refrigerator for up to 1 week or put into individual air tight containers for lunches or another dinner for the week! When having leftovers, make sure you have an extra jar of pasta sauce and chicken broth if needed. This depends on how long it has been when you made it. Pasta noodles absorbs liquid the more it sits.
Can I use gluten free spaghetti noodles?
Yes! Feel free to use Gluten Free noodles, I love jovial foods gluten free pasta.
Can I use dairy free cheese?
I have personally never used dairy free Mozzarella for this dish, but I don’t see why not! If you do use dairy free Mozzarella, please let me know how it goes!
How long does the No Bake Eggplant Parmesan Bake keep?
You can keep the No Bake Eggplant Parmesan Bake in the fridge for up to 1 week in the fridge.
No Boil Eggplant Parmesan Bake
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!
This is one of my FAVORITE recipes to make! I love eggplant parm and it’s so easy! I make it low carb so I leave out the noodles and broth and use Costco’s healthy noodles instead. It is so easy and delicious.
Okay this is GENIUS! I cannot wait to share this on the copy of the recipe. I will make sure to add this. This is going to be so helpful to others. Thanks Brittany!
I made this last night and it was so easy and delicious!!
Hi Pam!! I am so glad!! Thank you so much for sharing 🙂
You nailed everything in this recipe, it’s simple and tastes delicious!!! A new one on our dinner rotation-thank you!