Italian
Recipes
About Eggplant and Zucchini Parmesan
Picture layers of tender eggplant and zucchini, baked to perfection under a rich, tangy marinara sauce and topped with a generous blanket of bubbling, golden cheese. Our Eggplant and Zucchini Parmesan is a comforting dish that brings together the heartiness of fresh vegetables with the indulgence of Italian flavors. With each forkful, you’ll discover the perfect balance of textures—crispy edges, soft centers, and that irresistible cheesy crust. This dish is a celebration of seasonal produce, transforming humble vegetables into a meal that feels both rustic and elegant, ideal for a cozy night in or a special family dinner.
Ingredients
1 large eggplant
2 medium zucchini
2 eggs
1/3 cup milk
2 cups seasoned bread crumbs
1/4 cup canola oil, divided
2 cups marinara sauce, divided
1 cup ricotta cheese, divided
1 cup shredded mozzarella cheese, divided
Preparation
01 Preheat oven to 350°F.
02Slice eggplant and zucchini into thin rounds, using a mandoline if needed, for consistency.
03Beat eggs in milk in a shallow bowl. Place breadcrumbs in another shallow bowl.
04In a large sauté pan over medium-high heat, add 2 tablespoons oil. Dip eggplant and zucchini slices in the egg mixture, then the breadcrumbs. In batches, fry the eggplant and zucchini in the oil about 3-4 minutes per side, until golden brown. Add remaining oil throughout the frying process, as needed.
05Coat the bottom of a large oven-safe baking dish with marinara sauce. Add a layer of eggplant. Top with more sauce, ricotta cheese, mozzarella cheese. Add a layer of zucchini, then more sauce, ricotta, and mozzarella cheese. Continue the process until all the ingredients have been used.
06Bake for 30-40 minutes, until bubbly.
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