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Baked Eggplant Parmesan

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!
4.8 from 5 votes
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course Main Course
Cuisine Italian
Diet Gluten-Free option, Vegan option, Vegetarian
Servings: 6 servings
Calories: 312kcal
Author: Nisha


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


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!


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


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
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!