Layered Eggplant and Zucchini Gratin with Herb Breadcrumbs

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A baked vegetable gratin featuring tender layers of eggplant and zucchini topped with crisp herb-infused breadcrumbs and melted cheese. This Mediterranean-inspired Super Bowl recipe, ready in about 55 minutes, pairs eggplant, zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium (about 1 lb) eggplant
• 1 medium (about 8 oz) zucchini
• 3 tbsp olive oil
• 3 minced garlic cloves
• 1 tbsp fresh thyme leaves
• 2 tbsp chopped fresh parsley
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat the oven to 375°F. Slice 1 medium eggplant and 1 medium zucchini into 1/4-inch thick rounds and sprinkle with 1 tsp salt; let sit for 15 minutes to draw out moisture, then pat dry with paper towels.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat and sauté 3 minced garlic cloves for 1 minute until fragrant. Add the eggplant and zucchini slices in batches, cooking for 2 minutes per side until lightly golden but still firm; transfer to a plate.
3. Step 3: In a bowl, combine 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tbsp fresh thyme leaves, 2 tbsp chopped fresh parsley, 1/2 tsp black pepper, and 1 tbsp olive oil.
4. Step 4: In a baking dish, arrange layers of sautéed eggplant and zucchini, seasoning each layer lightly with salt and pepper. Sprinkle half of the breadcrumb mixture over the top and then layer 1 cup shredded mozzarella cheese.
5. Step 5: Repeat layering with remaining vegetables and top with remaining breadcrumb mixture and a final sprinkle of mozzarella.
6. Step 6: Bake uncovered for 25 minutes until the top is golden brown and the cheese is melted and bubbling. Let cool for 5 minutes before serving.