Serve up some delicious Italian-inspired cuisine with this easy Baked Eggplant Parmesan recipe. This dish is perfect for a quick and easy weeknight meal, or for entertaining guests. The eggplant is roasted to perfection, then layered with cheese and marinara sauce, then it is taken one step further with colorful peppers. Serve it up as an appetizer or a main course, and enjoy!
Baked Eggplant Parmesan Recipe
This recipe for baked eggplant parmesan is a delicious twist on the classic dish. It’s easy to make and perfect for dinner tonight! You won’t believe how simple this recipe is. Just salt, roast, and bread some eggplant slices, layer them with sauce and cheese, then bake until hot and bubbly. The result will be a crispy outside with creamy inside that tastes like it came straight from your favorite Italian restaurant!
This oven baked Eggplant Parmesan with Peppers, Garlic & tomatoes is not like any other that you have had. Most Eggplant Parmesan recipes are for eggplant, cheese, and sauce this one adds the amazing flavor of bell peppers and onions that add amazing flavor to this Fancy Eggplant Parmesan. You can also use this homemade tuscan tomato sauce recipe if you like to have your eggplant Parmesan have more sauce so you can put it over pasta.
This recipe for baked eggplant Parmesan is perfect for a quick and easy weeknight meal, or for entertaining guests. The eggplant is roasted to perfection, then layered with cheese and marinara sauce. Serve it up as an appetizer or a main course, and enjoy!
What to Serve with Eggplant Parm
You can serve eggplant parm as it is or over pasta. There are also lots of side dishes that pair well, however, we tend to stick to garlic bread, rolls, and a salad when we make it.
When I make a salad I like to make one with one of my favorite homemade salad dressings like Honey Poppy Seed dressing, Homemade Balsamic Dressing, or lime vinaigrette dressing. I just about always have one of them already made in the fridge. If I want to get fancy, then I make an avocado BLT salad. If you are wanting to stick with the Olive Garden theme, you can easily make a salad with Olive Garden Salad Dressing.
However, there are many other side dishes to serve with Italian dishes like this one, check some of our favorite side dish recipes out!
- Capocollo Wrapped Asparagus
- Parmesan Asparagus
- Lemon Roasted Asparagus
- Garlic Green Beans
- Whole roasted cauliflower
Tips for Making Eggplant Parmesan
- To help get the eggplant nice and crisp, be sure to dry the eggplant after it is done sweating.
- If you want to make this recipe a little lighter, use part-skim mozzarella cheese instead of regular full-fat mozzarella cheese.
- Make this recipe even faster by using store-bought marinara sauce.
- Make this recipe to serve immediately after you make it. Store leftovers in an airtight container in the fridge for up to 2 days. Make sure to reheat the eggplant before serving again.
Should I Peel the Eggplant?
This is something that is completely up to your own tastes. You can peel the eggplant or you can leave it on. Some people prefer to peel the eggplant because the skin can be tough. We prefer to peel the eggplant when making eggplant parm.
Do You Need to Salt the Eggplant and Pat Dry Before Roasting?
You want to salt the eggplant before you start this recipe. Salting the eggplant helps pull out some of the water and bitterness. Just make sure to pat it dry before you roast it because that will help crisp up the outside of the eggplant even more!
How Long Does Eggplant Parmesan Last?
This recipe should be eaten within the first day or two after making it. You can store it in an airtight container in the fridge for up to 3 days.
Can You Reheat Cooked Eggplant?
It is easy to reheat cooked eggplant. You can either heat it in the oven or in the microwave. Just make sure that it is heated through before serving.
Can Eggplant Parm Be Frozen
It is not recommended to freeze cooked eggplant Parmesan. The texture will not be the same after it is frozen and it will not taste as good.
Healthy Baked Eggplant Parmesan Ingredients
- 2 large eggplants, peeled
- 1 Cup peeled and diced white onions
- 4 small peppers. You can use orange peppers,red peppers, green peppers or yellow peppers . Washed, seeds and stems removed and chopped.
- 1 garlic clove,minced
- 2 cans fire roasted diced tomatoes and juice
- Salt and pepper to taste
- 1 1/2 Cup Italian breadcrumbs
- 1 1/2 Cup Parmesan cheese
- 3/4 Cup flour
- 4 eggs, beaten
- 1/4 Cup olive oil
- 1 large bag shredded mozzarella cheese
- Non Stick Cooking spray
How to make Eggplant Parmesan
Slice eggplants into 1/2 inch rounds.
Sprinkle each round with salt on both sides.
Put eggplant slices of a wire rack sitting over a large cookie sheet.
Allow eggplant to sit for 2 hours before going forward with the recipe.
Using a paper towel dry off each piece of eggplant then start dipping them.
In a medium sized bowl combine the breadcrumbs and 3/4 Cup of Parmesan cheese.
In a second bowl add flour and in a third bowl add the 4 eggs and beat well.
Preheat oven to 425 degrees.
Coat the baking sheets with olive oil.
Arrange the bowls; flour in the 1st bowl, the beaten eggs in the 2nd, and the mixture of breadcrumbs and Parmesan cheese in the 3rd.
Begin by dredging (one at a time) a round of eggplant in the flour coating both sides.
Then dip into the beaten eggs making sure both sides are covered.
Lastly cover piece on each side with the breadcrumb/Parmesan cheese mixture.
After each one, place on the treated cookie sheet until all are done. Sprinkle a little olive oil on each one.
Bake in the oven at 425 degrees for 10 minutes and remove from the oven, flip over the eggplant rounds and then bake another 10 minutes in the oven.
While the eggplant is baking add the olive oil and minced garlic to a pan and saute. Add the fire roasted tomatoes and juice simmering for 15 minutes. Set aside.
Spray the casserole dish with nonstick cooking spray.
Put 1/3 of the tomato sauce on the bottom of the casserole dish. and add the first layer of eggplant rounds and add on some of the diced onions and chopped peppers. Then add a sprinkle of mozzarella cheese and parmesan cheese.
Repeat until you have layered all of the eggplant, sauce, onions, peppers, and cheese.
Bake at 350 degrees for 35 minutes allowing to cool for 10 minutes before cutting into it.
Easy Italian Recipes
- The Best Ratatoulli Recipe
- Sausage and Spinach Baked Ziti
- Easy Baked Ziti
- Bow tie pasta bake
- Crockpot sausage and peppers
- Baked spaghetti
Eggplant Pamesan
Ingredients
- 2 large eggplants peeled
- 1 Cup peeled and diced white onions
- 4 bell peppers orange peppers red peppers, and yellow peppers will work – washed, seeds and stems removed
- 1 garlic clove minced
- 2 cans fire roasted diced tomatoes and juice
- Salt and pepper to taste
- 1 1/2 Cups Italian breadcrumbs
- 1 1/2 Cups Parmesan cheese
- 3/4 Cups flour
- 4 eggs beaten
- 1/4 Cup olive oil
- 3 cups shredded mozzarella cheese
- Non Stick Cooking spray
Instructions
- Slice eggplants into 1/2 inch rounds.
- Sprinkle each round with salt on both sides.
- Put eggplant slices of a wire rack sitting over a large cookie sheet.
- Allow eggplant to sit for 2 hours before going forward with the recipe.
- Using a paper towel dry off each piece of eggplant then start dipping them.
- In a medium sized bowl combine the breadcrumbs and 3/4 Cup of Parmesan cheese.
- In a second bowl add flour and in a third bowl add the 4 eggs and beat well.
- Preheat oven to 425 degrees.
- Coat the baking sheets with olive oil.
- Arrange the bowls; flour in the 1st bowl, the beaten eggs in the 2nd, and the mixture of breadcrumbs and Parmesan cheese in the 3rd.
- Begin by dredging (one at a time) a round of eggplant in the flour coating both sides.
- Then dip into the beaten eggs making sure both sides are covered.
- Lastly cover piece on each side with the breadcrumb/Parmesan cheese mixture.
- After each one, place on the treated cookie sheet until all are done. Sprinkle a little olive oil on each one.
- Bake in the oven at 425 degrees for 10 minutes and remove from the oven, flip over the eggplant rounds and then bake another 10 minutes in the oven.
- While the eggplant is baking add the olive oil and minced garlic to a pan and saute. Add the fire roasted tomatoes and juice simmering for 15 minutes. Set aside.
- Divide the tomato and sauce into thirds.
- Spray the casserole dish with nonstick cooking spray.
- Put the first third on the bottom of the casserole dish. and add the first layer of eggplant rounds and add on some of the diced onions and chopped peppers. Then add a sprinkle of mozzarella cheese and parmesan cheese.
- Repeat until you have layered all of the eggplant, sauce, onions, peppers, and cheese.
- Bake at 350 degrees for 35 minutes allowing to cool for 10 minutes before cutting into it.
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