Zucchini and Eggplant Parmesan

Name: Zucchini and Eggplant Parmesan
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 medium, sliced 1/4 inch thick zucchini; 1 medium, sliced 1/4 inch thick eggplant; 2 tbsp olive oil; 1/2 tsp salt; 1 cup marinara sauce; 1 cup, shredded mozzarella cheese; 1/4 cup, grated Parmesan cheese; 1/4 cup, chopped fresh basil; 1/4 cup breadcrumbs; 1/4 tsp dried oregano

Layered vegetables baked with marinara and cheese until bubbly, featuring tender zucchini and eggplant for a vegetarian main course.

Cuisine: Italian

Category: Vegetarian

Prep: 20 minutes. Cook: 45 minutes.

Serves 6.

Ingredients

2 medium, sliced 1/4 inch thick zucchini
1 medium, sliced 1/4 inch thick eggplant
2 tbsp olive oil
1/2 tsp salt
1 cup marinara sauce
1 cup, shredded mozzarella cheese
1/4 cup, grated Parmesan cheese
1/4 cup, chopped fresh basil
1/4 cup breadcrumbs
1/4 tsp dried oregano

Instructions

Step 1: Preheat oven to 375°F (190°C). Toss 2 medium zucchini slices and 1 medium eggplant slices with 2 tbsp olive oil and 1/2 tsp salt. Arrange in a single layer on a baking sheet and bake for 15 minutes, flipping halfway, until golden and tender.
Step 2: Spread 1/2 cup marinara sauce in a 9x13-inch baking dish. Layer half the zucchini and eggplant slices, then spread 1/2 cup marinara sauce, followed by 1/2 cup shredded mozzarella and 2 tbsp grated Parmesan. Repeat layers with remaining vegetables and sauce.
Step 3: Top with remaining 1/2 cup shredded mozzarella, 2 tbsp grated Parmesan, 1/4 cup breadcrumbs, 1/4 tsp dried oregano, and 1/4 cup chopped fresh basil. Bake for 25 minutes until golden and bubbly. Let rest 10 minutes before serving.