Eggplant and Zucchini Parmigiana: A Delightful Vegetarian Feast

Dive into the heart of Italian cuisine with this mouth-watering Eggplant and Zucchini Parmigiana recipe, a vegetarian delight that promises to satisfy your taste buds and bring a piece of Italy right to your dinner table. This dish is a twist on the classic Eggplant Parmigiana, incorporating zucchini for an added layer of flavor and texture.

With layers of crispy, golden-brown eggplant and zucchini, smothered in a rich tomato sauce, and oozing with melted mozzarella and Parmesan cheeses, this recipe is a celebration of simple ingredients coming together to create a symphony of flavors. Whether you’re a vegetarian or simply looking to incorporate more vegetables into your meals, this Eggplant and Zucchini Parmigiana is an easy, delicious, and comforting dish that’s perfect for any occasion.


  • 1 eggplant (aubergine), sliced into 1/2 inch rounds
  • 1 zucchini, sliced into 1/2 inch rounds
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 can (400g) of canned tomatoes
  • 1 fresh tomato, chopped
  • Approx. 200g of grated mozzarella
  • 400g of fresh mozzarella, sliced
  • About 200g of Parmesan, grated
  • 30g of fresh basil, chopped
  • About 150g of flour, for dusting
  • Salt and pepper to taste
  • Olive oil, for frying
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  1. Prep the Vegetables:
    • Lightly salt the eggplant and zucchini slices and let them sit for about 20 minutes to draw out moisture. Pat them dry with paper towels.
  2. Dust and Fry:
    • Heat a generous amount of olive oil in a large frying pan over medium heat.
    • Dust the eggplant and zucchini slices in flour, shaking off the excess.
    • Fry the slices in batches until golden brown on both sides. Transfer to a paper towel-lined plate to drain.
  3. Sauté Onion and Garlic:
    • In the same skillet, if necessary, drizzle a little extra oil and cook the onion and garlic until they are tender and aromatic.
  4. Add Tomatoes:
    • Stir in the canned and fresh tomatoes. Season with salt and pepper. Allow the sauce to gently simmer for approximately 10-15 minutes until it becomes somewhat thicker.
  5. Assemble the Dish:
    • Preheat your oven to 180°C (350°F).
    • In a baking dish, spread a thin layer of the tomato sauce.
    • Layer the fried eggplant and zucchini slices, then spoon more sauce over the top.
    • Add a layer of both mozzarellas and sprinkle with Parmesan and some basil.
    • Continue stacking the ingredients until all are utilized, concluding with a top layer of cheese and basil.
  6. Bake:
    • Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden brown.
  7. Serve:
    • Allow the dish to rest for a few minutes before serving. This dish is wonderful on its own or served with a side of crusty bread or a simple green salad.

Enjoy your delicious Eggplant and Zucchini Parmigiana! This dish combines the creamy texture of mozzarella with the rich flavors of tomato and basil, all brought together with the satisfying crunch of fried eggplant and zucchini.

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