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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
