Baked Eggplant Parmesan

4.86 from 7 votes

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.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings: servings

Author: Nisha Kapur

Equipment

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

Nutrition