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Mom’s Baked Eggplant Parmesan is made with grilled eggplant, peppers, and onions. This dish is NOT breaded, but it’s cheesy and so flavorful. Perfect for the holidays!
Baked Eggplant Parmesan (GF option, Vegan option, Vegetarian)

My mom’s Baked Eggplant Parmesan is not completely 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 sautees it). Additionally, she adds bell peppers and onions which makes this dish so hearty and delicious.

This is one casserole dish of my mom’s 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 delicious. For the best lasagna dish, try this Vegetable Lasagna.

Baked Eggplant Parmesan (GF option, Vegan option, Vegetarian)
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Healthy Eggplant Parmesan

So this Baked Eggplant Parmesan is NOT exactly healthy by any means, but here are some healthy swaps I made:

  • eggplant is not breaded
  • baked eggplant rather than fried
  • addition of bell peppers and onions makes it more hearty

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 cheesy indulgent dishes can easily be vegan. Replace the mozzarella and parmesan cheeses with vegan cheese and you’ve got yourself Vegan Eggplant Parmesan. 

Can I make this dish more low-carb?

Absolutely! Simply omit the breadcrumbs 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, and artichoke. The more veggies you add, the heartier this dish will be.

Tips on making Baked Eggplant Parm:

There are 3 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.
Baked Eggplant Parmesan (GF option, Vegan option, Vegetarian)

Baked Eggplant Parmesan is:

Baked, NOT Fried
Not Breaded
Hearty
Indulgent
Weekend Meal
Holiday Friendly
Gluten-Free option (use gf breadcrumbs)
Low-Carb (skip the breadcrumbs, or use a few)
Vegan option (use vegan cheese)
Baked Eggplant Parmesan (GF option, Vegan option, Vegetarian)

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. 

Pin & Enjoy with Salad or Spaghetti!
Baked Eggplant Parmesan (GF option, Vegan option, Vegetarian)

More Baked Dishes!

4.84 from 6 votes

Baked Eggplant Parmesan

By: Nisha
Mom's Baked Eggplant Parmesan is made with grilled eggplant, peppers, and onions. This dish is NOT breaded, but it's cheesy and so flavorful. Perfect for the holidays!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 servings

Ingredients 

for baked eggplant

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
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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

Nutrition

Calories: 312kcal | Carbohydrates: 22g | Protein: 14g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 1016mg | Potassium: 709mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1291IU | Vitamin C: 33mg | Calcium: 298mg | Iron: 2mg

Additional Info

Course: Main Course
Cuisine: Italian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


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4.84 from 6 votes (2 ratings without comment)

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Recipe Rating




5 Comments

  1. 5 stars
    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

    1. Hi Daljit. Yes absolutely, you can assemble beforehand. Make sure you wrap it well in plastic wrap and then refrigerate.

  2. 5 stars
    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!

  3. 5 stars
    Great recipe!!! Thank you so much for posting it, this is so much easier and flavorful than what I used to make ❤️