| 03.18.2018

Eggplant Zucchini Parmesan

Brita Olson | Crumbs

Brita Olson | Crumbs

Brita Olson | Crumbs

This is a recipe that sounds and tastes fancy, but is actually very easy. I first had eggplant Parmesan at my aunt’s house and was thoroughly impressed. It started as a vegetarian option that the entire family would eat and enjoy without the presence of meat. I added zucchini as well for extra flavor and texture. This was the first time that I have ever cooked eggplant and found this an exciting way to get started with a new food.


  • 1 medium eggplant
  • 2 small zucchinis
  • Mayonnaise
  • 1 cup bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 16 ounces mozzarella cheese
  • 1 jar of pasta sauce


  1. Mix breadcrumbs and Parmesan in a bowl.
  2. Cut eggplant in 1/2 inch slices and peel.
  3. Spread eggplant with mayonnaise and then coat with breadcrumbs thoroughly.
  4. Place in ungreased 9 x 13 baking pan.
  5. Bake eggplant at 425 degrees Fahrenheit for 15 minutes.
  6. While in oven, cut zucchini in 1/2 inch slices and coat with mayonnaise and breadcrumbs like the eggplant.
  7. When the eggplant is tender (should take about 15 minutes), remove from oven.
  8. Slice mozzarella cheese and place over each eggplant. Before layering, spread pasta sauce over the top of cheese.
  9. Layer zucchini over top of eggplant and add mozzarella slices.
  10. Pour remain pasta sauce over the top of everything once layered in the pan.
  11. Sprinkle remaining breadcrumbs and Parmesan on top.
  12. Bake at 375 degrees Fahrenheit for 15-20 minutes or until bubbly.
  13. Serve over pasta noodles or alone.

Note: If you are unfamiliar with eggplant, make sure it is firm when you purchase at the store.



Related Posts
No comments

There are currently no comments to show.