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November 20, 2020 1 Comment

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

Mom’s Baked Eggplant Parmesan made with grilled eggplant, peppers, and onions. This dish is NOT breaded, but is 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.
Baked Eggplant Parmesan (GF option, Vegan option, Vegetarian)

Healthy Eggplant Parmesan

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

  • 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 5 tbsp of breadcrumbs. Simply omit the breadcrumbs, or just use gluten-free breadcrumbs.

Can I make Grilled Eggplant Parmesan 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. 
Baked Eggplant Parmesan (GF option, Vegan option, Vegetarian)

Tips on making Baked Eggplant Parmesan:

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 Parmesan 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.
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.
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 parsley or basil – I used parsley, but basil would be delicious too!

 

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

 

More Baked Dishes!

  • Baked Ziti with Spinach
  • Bean and Cheese Enchiladas
  • Masala Mac and Cheese
  • Baked Eggplant Spinach Rollatini
  • Crunchy Tortilla Salsa Mac and Cheese
Print Pin
5 from 1 vote

Baked Eggplant Parmesan

Mom's Baked Eggplant Parmesan made with grilled eggplant, peppers, and onions. This dish is NOT breaded, but is cheesy and so flavorful. It's perfect for the holidays or a weekend family dinner.


Course Main Course
Cuisine Italian
Keyword Bell Peppers, Eggplant, Eggplant Parmesan, Mozzarella Cheese
DietGluten-Free option, Vegan option, Vegetarian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 312kcal
Author Nisha


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 parsley/basil 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.
  • 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.
  • 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!

Equipment

Lodge 10.25"
Le Creuset Dutch Oven 2.75
Fish Spatula

Notes

  • for gluten-free: use gf breadcrumbs
  • for vegan: use vegan mozzarella and parmesan cheeses
  • for "more" low-carb: eliminate breadcrumbs

Nutrition Facts
Baked Eggplant Parmesan
Amount Per Serving
Calories 312 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g44%
Cholesterol 33mg11%
Sodium 1016mg44%
Potassium 709mg20%
Carbohydrates 22g7%
Fiber 6g25%
Sugar 10g11%
Protein 14g28%
Vitamin A 1291IU26%
Vitamin C 33mg40%
Calcium 298mg30%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!

 

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Filed Under: Bell Peppers, Cheese, Christmas, Dairy-Free, Eggplant, Fall, Gluten-Free, Italian, Main Course, Onions, Special Occasion, Thanksgiving, Valentine's Day, Vegan, Vegetarian, Winter Tagged With: Recipes

Previous Post: « Mushroom Spaghetti (vegetarian, GF option)
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Reader Interactions

Comments

  1. Rina Gajjar says

    November 27, 2020 at 2:19 am

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

    Reply

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Just in time for a New Years Day Brunch that won't Just in time for a New Years Day Brunch that won't have you slaving in from of the stove. 💫 BAKED STRAWBERRY FRENCH TOAST 💫 using @stpierrebakeryus NON-GMO brioche bread that's so buttery soft delicious. Simply cube brioche bread slices, whisk the egg batter, add the bread to the batter, and bake it in the oven. Finish with a dusting of powdered sugar and top with maple syrup. So good. Recipe below! #HolidaysWithStPierre #BriocheBrunch #StPierreBrioche #StPierre #Ad 
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BAKED STRAWBERRY FRENCH TOAST
🔺INGREDIENTS
4 eggs
1 1/2 cups whole milk
2 tbsp sugar
2 tbsp light brown sugar
2 tsp vanilla
1/4 tsp salt
1 cup strawberries, sliced
8 slices @stpierrebakeryus brioche bread, 1-inch cubes
1 tbsp sugar, for topping
Powdered sugar, for garnish
Maple syrup, for garnish
.
🔺DIRECTIONS
1. In a large mixing bowl, whisk the egg mixture together - eggs, milk, sugar, light brown sugar, vanilla, and salt.
2. Cube 8 slices of brioche bread - this should yield roughly 5 cups.
3. Transfer the brioche bread into the egg mixture. Make sure the bread is well-coated. 
4. Spray a 7” x 11” x 2” deep baking dish with coconut oil. 
5. Add half the brioche bread egg mixture into the baking dish.
6. Top with all the sliced strawberries.
7. Top with the remaining brioche bread egg mixture.
8. Cover with a plastic wrap and refrigerate for 30 minutes to 2 hours.
9. Top baking dish with 1 tbsp of sugar.
10. Place in the oven for 60 minutes or until the top is golden brown.
11. Serve hot. Top with powdered sugar and maple syrup. #brunch
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