Zucchini and Eggplant Parmesan
Layered vegetables baked with marinara and cheese until bubbly, featuring tender zucchini and eggplant for a vegetarian main course. This italian-inspired vegetarian ready in about 65 minutes pairs medium, sliced 1/4 inch thick zucchini, medium, sliced 1/4 inch thick 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Zucchini and Eggplant Parmesan take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zucchini and Eggplant Parmesan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Zucchini and Eggplant Parmesan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini and Eggplant Parmesan for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Zucchini and Eggplant Parmesan?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This is my new favorite vegetarian dish. The eggplant and zucchini were cooked to perfection, and the sauce was amazing.
- ★★★★★
This recipe turned out perfectly! The layers of zucchini and eggplant were so flavorful and the cheese melted just right. My whole family loved it.
- ★★★★★
My kids asked for seconds! The zucchini and eggplant were perfectly seasoned and the cheese was gooey.
