Eggplant and Zucchini Parmigiano

Early fall is peak season for many fresh vegetables. 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 Zucchini
  • 1 medium Eggplant
  • 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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