Eggplant Parmesan with Zucchini
This hearty vegetarian Eggplant Parmesan with Zucchini features roasted eggplant and zucchini layered with thick marinara, melted mozzarella, and Parmesan for a satisfying, non-watery bake. Roasting the vegetables and properly salting the eggplant are the secrets to achieving golden, tender layers without sogginess. It's a crowd-pleasing main dish that even meat-lovers will request again and again, perfect for weeknights or gatherings.
Equipment
- Large baking sheet pans - At least 2, ideally 3 for roasting vegetables in a single layer
- 9x13 inch baking dish - For assembling and baking the casserole
- Large colander - For salting and draining the eggplant
- Cutting board and sharp chef's knife - For slicing the vegetables evenly
- Paper towels - For patting the eggplant dry after salting
- Pastry brush or spoon - For spreading sauce between layers
- Wire rack - Optional but helpful for resting the finished dish
- Aluminum foil - For tenting the dish while baking
- Measuring cups and spoons - For accurately portioning ingredients
- Box grater - For freshly grating the Parmesan cheese
Ingredients
- 2 medium eggplants - about 2 lbs / 900g total, sliced into ¼-inch (6mm) rounds
- 2 medium zucchini - about 1 lb / 450g total, sliced into ¼-inch (6mm) rounds
- 1½ teaspoons coarse kosher salt - for salting the eggplant
- 4 tablespoons extra-virgin olive oil - 60ml, divided, plus more for drizzling
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 3 cups marinara sauce - 720ml, store-bought or homemade; use thick sauce
- 8 oz fresh mozzarella - 225g, sliced into ¼-inch rounds (or 2 cups shredded low-moisture mozzarella)
- 1 cup Parmigiano-Reggiano - 100g, freshly grated, divided
- 1 cup Italian-seasoned breadcrumbs - 115g
- 2 tablespoons fresh basil leaves - torn, for garnish
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes - optional, for a little heat
Instructions
- Slice the eggplants into ¼-inch rounds. Sprinkle with 1½ teaspoons coarse kosher salt on both sides and let rest 20-30 minutes in a colander or on a wire rack. Pat slices very dry with paper towels.
- Preheat oven to 425°F (220°C). Line 2-3 large baking sheets with parchment and drizzle with 2 tablespoons olive oil.
- Arrange dried eggplant slices in a single layer on the sheets. Drizzle with remaining 2 tablespoons olive oil and season with ½ teaspoon garlic powder and ¼ teaspoon black pepper. Roast 20-25 minutes, flipping halfway, until golden and tender.
- Slice zucchini into ¼-inch rounds. Arrange on baking sheets, drizzle lightly with olive oil, and season with remaining garlic powder and black pepper. Roast 15-20 minutes, flipping once, until golden at edges. Reduce oven to 375°F (190°C).
- Mix 1 cup Italian-seasoned breadcrumbs with 2 tablespoons grated Parmigiano-Reggiano. Set aside for topping.
- Lightly grease a 9x13-inch baking dish. Spread ¾ cup marinara on bottom. Layer roasted eggplant, ¾ cup sauce, ⅓ cup Parmesan, half the mozzarella, ½ teaspoon oregano, all roasted zucchini, another ¾ cup sauce, ⅓ cup Parmesan, remaining eggplant, final ¾ cup sauce, remaining mozzarella, remaining ⅓ cup Parmesan, optional red pepper flakes, and breadcrumb topping.
- Tent with foil (not touching cheese) and bake at 375°F for 25 minutes. Remove foil and bake 15-20 minutes more until breadcrumbs are golden and cheese is bubbling.
- Remove from oven and rest uncovered on a wire rack for at least 10 minutes. Garnish with torn fresh basil before serving.
Notes
- Don't skip salting and thoroughly patting the eggplant dry — this prevents a watery dish.
- Use thick marinara sauce; simmer thin sauce to reduce if needed.
- Roast vegetables in a single layer without crowding to achieve caramelization instead of steaming.
- Freshly grate your own Parmesan for best melting and flavor.
- The dish can be fully assembled up to 24 hours ahead and refrigerated (add breadcrumbs just before baking).
- Let the baked dish rest 10 minutes before slicing so layers hold together.
- Leftovers reheat beautifully in the oven at 350°F and taste even better the next day.
- For vegan version, substitute dairy-free mozzarella and nutritional yeast for Parmesan.
- Freeze assembled unbaked dish up to 3 months; thaw overnight before baking.
- Add fresh spinach, portobello mushrooms, or smoked mozzarella for delicious variations.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 26gProtein: 15gFat: 18gSaturated Fat: 7gCholesterol: 30mgSodium: 820mgPotassium: 680mgFiber: 7gSugar: 10gVitamin A: 15IUVitamin C: 25mgCalcium: 30mgIron: 10mg
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