Zucchini and Eggplant Parmesan

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Layered vegetables baked with marinara and cheese until bubbly, featuring tender zucchini and eggplant for a vegetarian main course. This Italian-inspired vegetarian recipe, ready in about 65 minutes, pairs zucchini, eggplant, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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

• 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

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Instructions

1. 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.
2. 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.
3. 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.