Eggplant and Zucchini Parmigiano

Early fall is peak season for many fresh vegetables, and this is week at Oliver’ Market we are offering local organic zucchini and eggplant grown by Los Pelicanos in Petaluma via F.E.E.D. Sonoma. This recipe is a wonderful complement to a pasta dish, and is melt in your mouth delicious.  Top with freshly grated Parmigiano Reggiano cheese, and serve hot from the oven!

  • Serves: 4-5 servings
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes


  • 1 medium Local Organic Zucchini grown by Los Pelicanos in Petaluma via F.E.E.D. Sonoma
  • 1 medium Local Organic Eggplant grown by Los Pelicanos in Petaluma via F.E.E.D. Sonoma
  • 3/4 cup Oliver’s Own Organic Tomato Basil Sauce
  • 2 teaspoons water
  • 2 eggs, lightly beaten
  • one and 1/2 cups panko bread crumbs
  • 3 tablespoons grated Parmigiano Reggiano cheese
  • 2 ounces part-skim mozzarella cheese
  • 4 teaspoons olive oil
  • 1/4 teaspoon salt


  1. Preheat oven to 475°.

  2. Place a wire rack on a baking sheet. Coat rack with cooking spray. Cut top and bottom off eggplant. Partially peel eggplant lengthwise with a vegetable peeler, leaving long purple stripes. Cut eggplant crosswise into 8 slices. Slice the zucchini into 1/2 inch thick pieces. Combine 2 teaspoons water and eggs in a shallow dish, stirring with a whisk. Combine panko and Parmigiano Reggiano in a shallow dish. Dip eggplant and zucchini in egg mixture. Dredge in panko mixture, gently pressing mixture to adhere. Arrange eggplant and zucchini on prepared rack; coat with cooking spray. Sprinkle evenly with salt. Bake at 475° for 10 minutes.

  3. Turn eggplant and zucchini; top eggplant and zucchini slices evenly with marinara sauce and mozzarella. Bake at 475° for 10 minutes or until cheese is melted and lightly browned. Arrange on a serving platter; drizzle with oil.


Add a comment

  1. You need to proof this recipe!

    Comment by Peg Champion on September 22, 2021 at 7:23 am

  2. Thank you! We got a little excited with this one and missed a few things when we were proofing. Should be fixed now 😀

    Comment by Aubrey Ballinger on September 23, 2021 at 2:50 pm

  3. Instructions don’t indicate how to prepare the zucchini before putting it in the oven

    Comment by Sandie Krutz on September 22, 2021 at 9:00 am

  4. Thank you! We updated the recipe so it should read correctly now.

    Comment by Aubrey Ballinger on September 23, 2021 at 2:49 pm

  5. Thank you for this recipe…will make in next few days..yum yum

    Comment by Chelser on September 22, 2021 at 9:04 am

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