This post may contain affiliate links. Please read our disclosure policy.
Mom’s Baked Eggplant Parmesan with peppers and onions is the ultimate comfort dish. It’s made with layers of eggplant – without the breading – and baked with sweet peppers and caramelized onions in a marinara sauce and a blend of mozzarella and Parmesan. A lighter twist on a classic that’s just as delicious.
My mom’s Baked Eggplant Parmesan is not entirely traditional, but it’s so damn good. To begin with, she doesn’t bread the eggplant, which saves a ton of calories. She also doesn’t fry the eggplant, but rather bakes it (sometimes even sautes it).
Additionally, she adds bell peppers and onions, which make this dish so hearty and delicious.
This is one of my mom’s casserole dishes that my husband loves. Whenever we visit, I know her famous eggplant parm is on the menu.
More Pasta Recipes
If you love eggplant, try this Eggplant Parmesan Pasta. For a low-carb option, this Baked Eggplant Spinach Rollatini is a delicious choice. For the best lasagna dish, try this Vegetable Lasagna.
Can I make Baked Eggplant Parmesan gluten-free?
Yes! This dish uses breadcrumbs. Simply use gluten-free breadcrumbs.
Can I make Grilled Eggplant Parm vegan?
Absolutely! These days, even the most indulgent dishes can be easily made vegan. Replace the mozzarella and parmesan with vegan cheese, and you’ve got yourself Vegan Eggplant Parmesan.
Can I make this dish more low-carb?
Absolutely! Omit the breadcrumbs on top of each layer, and you’ve got yourself low-carb Eggplant Parm.
What other Veggies can I add to this dish?
In addition to peppers and onions, you may add zucchini, spinach, or mushrooms. The more veggies you add, the heartier this dish will be.
Tips on making Baked Eggplant Parm:
There are 4 steps involved in making this indulgent dish:
- Bake the eggplant
- saute the veggies
- assemble the eggplant parmesan
- bake in the oven
What should I serve Baked Eggplant Parm with?
- Salad/Steamed Veggies: You can go low-carb and serve this dish with a salad which makes it a more balanced meal. Doing so results in 4 servings.
- Pasta: You can also serve this dish with spaghetti (my preference) which makes it much more filling. This results in 6 servings.
- Meat: And of course, you can simply serve this dish with grilled chicken or fish. This will most likely be 5 servings.
How to make Baked Eggplant Parmesan recipe step by step?
Grill Eggplant
1. Preheat oven to 400 degrees.
2. In a small bowl, combine the olive oil, oregano, and smashed garlic cloves. Mix.
3. Slice the eggplant horizontally in quarter-inch thick slices and pat dry.
4. Brush both sides of the eggplant with the olive oil garlic mixture from above.
5. Place eggplant on a baking sheet.
6. Into the oven for 30 minutes at 400 degrees, flipping the eggplant halfway.
Saute Veggies
1. Chop the garlic from the mixture above with oil and oregano, and chop another clove of garlic, so total 3 cloves. Chop the bell peppers and onions in 1/2 inch cubes.
2. Heat up a castiron skillet, once hot, add oil, add the garlic and bell peppers. Saute for 5 minutes until the bell peppers are slightly charred.
3. Add the onions. Stir for a couple of minutes.
4. Add salt, black pepper, crushed red pepper, and Italian seasoning. Cook for 2 more minutes.
5. Veggies are now done. Set aside.
6. The grilled eggplant should be completely done by now on both sides.
7. Grate mozzarella cheese.
Assemble Baked Eggplant Parmesan
1. In a baking dish, I am using my Le Creuset Braiser, spread 1/2 cup of your favorite Marinara sauce, I LOVE Rao’s Homemade Marinara. Alternatively, you may use a homemade tomato sauce that’s flavored with Italian seasonings.
2. Place the grilled eggplant over the sauce.
3. Top with 1/3 of the veggies – spread evenly.
4. Top with some more Mariara sauce – 1/2 cup or so.
5. Now top with mozzarella cheese and 1 tbsp of breadcrumbs.
6. Repeat 2 more times as follows: eggplant – veggies – sauce – cheese – breadcrumbs.
7. At the end – top with 1 cup of Marinara sauce and the remaining mozzarella cheese.
8. Top with 1/4 cup parmesan cheese and 2 tbsp of breadcrumbs.
9. Into the oven for 25 minutes. Broil for 2-3 minutes until the cheese is slightly golden brown.
10. Garnish with fresh basil or parsley. 
Baked Eggplant Parmesan
INGREDIENTS
for baked eggplant
- 1 large eggplant, sliced 1/4 inch thick
- 3 tbsp extra virgin olive oil
- 2 cloves garlic smashed
- 1 tsp oregano
for sauteed veggies
- 1 tbsp olive oil
- 3 cloves garlic, 2 reserved from earlier – smashed garlic
- 1/2 large red bell pepper, 1-inch cubes
- 1/2 large green bell pepper, 1-inch cubes
- 1 medium onion, 1-inch cubes
- salt to taste
- black pepper to taste
- 1 tsp crushed red pepper, more for spice
- 1 1/2 tsp Italian seasoning
for assembling
- 3 cups marinara sauce, I used Rao’s
- grilled eggplant
- sauteed veggies
- 8 ounces mozzarella cheese, shredded
- 1/4 cup parmesan cheese
- 5 tbsp breadcrumbs, divided – 1 tbsp for each layer, 2 tbsp for top
for garnish
- fresh basil/parsley, chopped
INSTRUCTIONS
Grill Eggplant
- Preheat oven to 400 degrees.
- In a small bowl, combine the olive oil, oregano, and smashed garlic cloves. Mix.
- Slice the eggplant horizontally in quarter-inch thick slices and pat dry.
- Brush both sides of the eggplant with the olive oil garlic mixture from above.
- Place eggplant on a baking sheet.
- Into the oven for 30 minutes, flipping the eggplant halfway.
Saute Veggies
- Chop the garlic from the mixture above with oil and oregano, and chop another clove of garlic, so total 3 cloves. Chop the bell peppers and onions in 1/2 inch cubes.
- Heat up a castiron skillet, once hot, add oil, add the garlic and bell peppers. Saute for 5 minutes until the bell peppers are slightly charred.
- Add the onions. Stir for a couple of minutes.
- Add salt, black pepper, crushed red pepper, and Italian seasoning. Cook for 2 more minutes.
- Veggies are now done. Set aside.
- The grilled eggplant should be completely done by now on both sides.
- Grate mozzarella cheese.
Assemble Baked Eggplant Parmesan
- In a baking dish, I am using my Le Creuset Braiser, spread 1/2 cup of your favorite Marinara sauce, I LOVE Rao's Homemade Marinara. Alternatively, you may use a homemade tomato sauce that's flavored with Italian seasonings.
- Place the grilled eggplant over the sauce.
- Top with 1/3 of the veggies – spread evenly.
- Top with some more Mariara sauce – 1/2 cup or so.
- Now top with mozzarella cheese and 1 tbsp of breadcrumbs.
- Repeat 2 more times as follows: eggplant – veggies – sauce – cheese – breadcrumbs.
- At the end – top with 1 cup of Marinara sauce and the remaining mozzarella cheese.
- Top with 1/4 cup parmesan cheese and 2 tbsp of breadcrumbs.
- Into the oven for 25 minutes. Broil for 2-3 minutes until the cheese is slightly golden brown.
- Garnish with fresh parsley or basil – I used parsley, but basil would be delicious too!
NOTES
- for gluten-free: use gf breadcrumbs
- for vegan: use vegan mozzarella and parmesan cheeses
- for “more” low-carb: eliminate breadcrumbs
I love how easy it was to put together and didn’t feel heavy or greasy. Love the non fried eggplant Parmesan and the layers of veggies added more flavor and texture to the dish. Thanks to your mom for this recipe. I will be making this on repeat.
Thank you so much for your sweet comment Ritu. I love that it’s not fried too. 🙂
I made this exact and loved it over fresh salad greens, the layers of seasonings are what makes this incredible.
Thanks for your comment, Kyle. This is my mom’s recipe so she’ll be happy to hear. Thank yoU!
This is so delicious, made it a few times and every time it is a hit with the family. Can I assemble this dish before hand and bake it the next day.
Thanks
Hi Daljit. Yes absolutely, you can assemble beforehand. Make sure you wrap it well in plastic wrap and then refrigerate.
Made this for my family and everyone loved it! So flavorful snd delicious, it was gone within minutes and I wish I doubled the recipe so i could have seconds lol. I’ll definitely be making it again!
Baked eggplant parmesan was incredible
Great recipe!!! Thank you so much for posting it, this is so much easier and flavorful than what I used to make ❤️