This ooey-gooey layered Eggplant and Zucchini Parmigiana is as satisfying and scrumptious as your favorite lasagna, but it’s totally noodle-less (and you won’t even miss them). In fact, this recipe was recently selected as one of the 2022 Pinterest and Food52 Golden Recipe Grand Prize Winners! Mama A’s “Melanzane e Zucchine Parmigiana” is the first non-breaded, non-fried eggplant and zucchini parm I’d ever eaten — and it totally blew me away with how simple and delicious it was. I hope you love this family-favorite recipe as much as we do. As always, you can find step-by-step recipe photos at the end of the post as well as a video.
I would like to take this opportunity to give a HUGE thank you to Pinterest and Food52 for supporting all the small makers, creators, and kitchen experimenters out there — and for caring enough to highlight some of our most treasured family recipes with the My Golden Recipe Contest. I think I speak for all of us when I say, WE LOVE YOU♡🤗!
What is Eggplant & Zucchini Parmigiana (Melenzane e Zucchine Parmigiana)?
I was first introduced to this recipe from L’s Mom who is an excellent Italian cook. Every single thing she makes is somehow simple and the most delicious thing you’ve ever eaten. And her eggplant and zucchini parmigiana is no exception. It consists of thinly sliced oven-dried (skin-on) Italian eggplant and zucchini, layered into a lasagna dish with a homemade classic Italian tomato sauce, shredded mozzarella, and grated Parmigiano (or Grana Padano) cheeses. And it couldn’t be tastier (or easier to make).
I’ve made one simple adjustment to her original recipe by pan-searing the zucchini instead of oven-drying it which adds even more flavor and helps pull our some of the natural water in the vegetable. That said, I make it both ways depending on how busy I am and you really can’t go wrong either way.
Drying out the vegetables slightly (or pan-searing) is done for a couple of reasons:
- To allow some of the natural moisture (water) to evaporate from the vegetables resulting in a parmigiana that’s not watery.
- And to concentrate the flavor of the zucchini and eggplant.
⇓♡ You Choose How Little (or How Much) Cheese to Top it With♡⇓
Why We Love This Parmigiana Recipe
- It’s cheesy, melty, and tomatoey just like our favorite lasagnas
- It’s not coated and fried so it’s healthier but still totally indulgent
- All you need is 9 basic ingredients to make it
- A perfect way to use up abundant summer eggplant and zucchini
- Satisfies every craving for lasagna and its low-carb
- A great way to get your kiddos to eat more vegetables (and love them)
- It’s gluten-free and delicious (you won’t miss lasagna noodles at all)
- It’s vegetarian “lasagna”, but hardcore carnivores love it too
- You can use shredded mozzarella or fresh mozzarella balls
- You can simply dry out the zucchini slices in the oven if you don’t want to pan-sear them (see below photos of a 2-person Parmigiana below)
This Eggplant & Zucchini Parmigiana Recipe Is Versatile
As you can see from the photos above, sometimes I slice the eggplant vertically. Also, if I don’t feel like pan-searing the zucchini, I dry it out alongside the eggplant in the oven. And sometimes I like to make eggplant and zucchini parmigiana for two (middle photo).
Eggplant & Zucchini Parmigiana Ingredients
For this entire dish, you only need 9 ingredients (10 if you count salt) which makes it a really easy meal to plan for and also cost-effective (especially during the summer months when zucchini and eggplant are in season).
For the Tomato Passata Sauce
- fresh Italian tomatoes (sub jarred tomato passata)
- extra virgin olive oil
- onion
- carrot
- garlic
- zucchini
- eggplant
- mozzarella
- grated Parmigiano-Reggiano (or sub Grana Padano, or Parmesan cheese)
- salt
- fresh basil leaf (optional)
How to Make Eggplant & Zucchini Parmigiana
- Blanch the tomatoes. (Skip to Step #2 if you’re using bottled tomato passata) Wash and score tomatoes and drop them into a 4-quart pot of boiling water for about 1 minute, or until the skins start to peel back. Remove tomatoes to a bowl using a slotted spoon and allow to slightly cool. When cool enough to handle, remove the peels, chop them in a food processor, strain them using a fine-mesh sieve to remove the seeds, and set the tomato purée aside.
- Make the tomato sauce. Heat 2 tablespoons of olive oil in a 12-inch sauté pan set over medium heat, add the smashed garlic, onions, and carrot, and cook until onions are translucent and the carrots are tender (about 5 to 6 minutes). Add the tomato purée, bring the mixture to a boil, reduce the heat to a simmer, add salt to taste and a leaf of basil (if desired), and cook uncovered over low heat until the sauce is slightly reduced, or about 25 minutes. *If using jarred tomato passata, your sauce may be ready at this point of cooking for just 25 minutes because commercial passata is much thicker (less watery) to start than freshly puréed tomatoes. Cover the sauce with a lid left slightly ajar and continue cooking over low heat for about 25 more minutes stirring occasionally. Remove the lid and continue cooking for about 10 minutes more, or until the sauce has thickened and is a glistening deep red color; remove the garlic cloves and set the sauce aside.
- Dry the eggplant slices. While your tomato sauce is cooking, preheat the oven to 350°F/180°C and place eggplant slices directly onto the oven racks (just slightly overlapping if needed in order to fit them all) and allow them to cook and slightly dry out for about 25-30 minutes; remove them to a platter or bowl.
- Pan-sear the zucchini slices. While the eggplant is drying in the oven, heat 1/2 tablespoon of olive oil in a 12-inch skillet over medium-high heat, add zucchini slices in a single layer, sprinkle with salt to taste, and cook until golden brown (about 3 minutes), then flip them over and continue cooking 2 minutes more and remove them from the skillet. Repeat with any remaining zucchini slices, adding the remaining 1/2 tablespoon of oil as needed.
- Assemble the parmigiana. In a 9×13-inch casserole dish, add about 1/4 cup of the tomato sauce and spread it out thinly. Add a layer of slightly overlapping eggplant slices and top with 1/4 cup sauce and spread it out evenly. *Alternatively, you may chop all of the dried eggplant slices into a large dice if desired which makes the finished parmigiana easier to slice. Add a layer of grated cheese and top with one ball of torn or grated mozzarella. Add a layer of slightly overlapping zucchini, 1/4 cup more sauce spread out thinly, then add grated cheese and another layer of mozzarella. Repeat the layers with the remaining ingredients ending with a layer of grated cheese and torn or shredded mozzarella.
- Bake the parmigiana. Cover tightly with aluminum foil and bake in a 375°F/190°C preheated oven for 1 hour, remove the foil and continue baking for 20-30 minutes longer, or until much of the juices have concentrated and evaporated allowing you to avoid a watery Parmigiana. Turn the broiler function on and continue cooking the Parmigiana for 5 more minutes, or until the top is golden brown and bubbling, remove from the oven, sprinkle with chopped parsley, and allow it to rest for at least 10 minutes before slicing and serving. Enjoy!
How to Use This Recipe to Make Breaded & Fried Eggplant Parmigiana
If you’re really craving the classic breaded and fried eggplant parm, it’s really easy to make using this recipe as the foundation. Start by simply omitting the zucchini (or better yet leave it for added flavor). Then slice the eggplant pieces to 1/4 inch thickness, fully coat them in flour, dip them into the beaten egg to coat, and finally coat them in breadcrumbs. Fry them, drain them on a paper towel-lined plate, and then layer them into the parmigiana and bake.
More Delicious Italian Dishes
If you love pasta as much as we do, we’ve added a few of our tried and true family favorites for you to try below.
- Anniversary Pasta (Spicy Shrimp Tomato-Alfredo Sauce w/Rigatoni)
- Italian Duck Ragù with Bigoli (Bigoli al Ragù d’Anatra)
- Classic Lasagna Bolognese (authentic Italian recipe)
- Italian Speck & Asparagus Lasagna (w/Asparagus Béchamel & Zucchini Crema)
- Shrimp Fettuccini Alfredo Pasta Recipe (w/Parmigiano Cream Sauce)
- Baked Ziti with Ragù (from Scratch)
- 15-Minute Shrimp Pasta w/Garganelli (the Italian Way)
- Spaghetti alla Carbonara (Cook Pasta Like A Roman)
- Tagliatelle al Ragù (Northern Italian Beef Ragù w/Pasta)
- Cajun Style Royal Red Shrimp Pasta for One (or a crowd)
- Triple Shrimp Trighetto Pasta (Creamy Shrimp Pasta)
- Asparagus & Prosciutto Cotto (Ham) Lasagna (w/Asparagus Bechamel)
- Abruzzese Almost-Bolognese (Lasagna al Ragù w/Porcini Béchamel)
- Mediterranean Pigtail Pasta Salad with Shrimp (Featuring Sautéed Vegetables + Fresh Mozzarella)
- Italian Summer Garden Spaghetti w/Zucchini & Fresh Tomato Pasta Sauce
- Italian Langoustine Shrimp Scampi w/Rigatoni Pasta (Mezze Maniche agli Scampi)
- 15-Minute Shrimp Pasta w/Garganelli (the Italian Way)
- Spaghetti with Clams + Sea Sauce (Spaghetti alle Vongole)
Italian Eggplant and Zucchini Parmigiana step-by-step recipe photos⇓
Making the homemade tomato passata
Making the Parmigiana
Let’s get started!
Print
Italian Eggplant & Zucchini Parmigiana (Gluten-Free)
- Total Time: 2 hours 30 minutes
- Yield: 6 Servings
- Diet: Gluten Free
Description
This ooey-gooey melty layered Eggplant and Zucchini Parmigiana is as satisfying and scrumptious as your favorite lasagna, but it’s noodle-less (and you won’t even miss them). This Italian “Melanzane e Zucchine Parmigiana” is a family favorite recipe we enjoy year-round.
Ingredients
For the Tomato Passata Sauce
- 4 pounds fresh Italian tomatoes (or sub two 20-ounce jars San Marzano tomato passata) (1500g)
- 2 tablespoons extra virgin olive oil (30g)
- 1 medium yellow or white onion, finely diced
- 1 medium carrot, finely diced
- 3 to 4 medium garlic cloves, smashed
- salt to taste
- 1 fresh basil leaf (optional)
For the Rest of the Parmigiana (casserole)
- 1 1/2 pounds zucchini, sliced 1/4 inch thick lengthwise (680g)
- 1 1/2 pounds Italian eggplant, sliced 1/4 inch thick (680g)
- 4 balls fresh mozzarella (3 1/2 ounces each) (or 1 3/4 cups shredded mozzarella) (400g)*
- 3 1/2 ounces grated Parmigiano-Reggiano (or Grana Padano, or Parmesan cheese) (100g)
- 1 tablespoon extra virgin olive oil (to pan-sear the zucchini) (15g)
- salt to taste
*Using low-moisture pre-shredded mozzarella is less expensive and results in a slightly creamier baked dish. Use what’s available to you, or the most cost-effective (both versions are delicious). Or try using a combination of both cheeses.
Instructions
- Blanch the tomatoes. (Skip to Step #2 if using bottled tomato passata) Wash and score tomatoes and drop them into a 4-quart pot of boiling water for about 1 minute, or until the skins start to peel back. Remove tomatoes to a bowl using a slotted spoon and allow to slightly cool. When cool enough to handle, remove the peels, chop them in a food processor, strain them using a fine-mesh sieve to remove the seeds, and set the tomato purée aside.
- Make the tomato sauce. Heat 2 tablespoons of olive oil in a 12-inch sauté pan over medium heat, add the smashed garlic, onions, and carrot, and cook until onions are translucent and the carrots are tender (about 5 to 6 minutes). Add the tomato purée, bring the mixture to a boil, reduce the heat to a simmer, add salt to taste and a leaf of basil (if desired), and cook uncovered over low heat until the sauce is slightly reduced, or about 25 minutes. *If using jarred tomato passata, your sauce may be ready after just 25 minutes of cooking the tomatoes because commercial passata is much thicker to start than freshly puréed tomatoes. Cover the sauce with a lid left slightly ajar and continue cooking over low heat for about 25 more minutes stirring occasionally. Remove the lid and continue cooking for about 10 minutes more, or until the sauce has thickened and is a glistening deep red color; remove the garlic cloves and set the sauce aside.
- Dry the eggplant slices. While your tomato sauce is cooking, preheat the oven to 350°F/180°C and place eggplant slices directly onto the oven racks (just slightly overlapping if needed in order to fit them all) and allow them to cook and slightly dry out for about 25-30 minutes; remove them to a bowl.
- Pan-sear the zucchini slices. While the eggplant is drying in the oven, heat 1/2 tablespoon of olive oil in a 12-inch skillet over medium-high heat, add zucchini slices in a single layer, sprinkle with salt to taste, and cook until golden brown (about 3 minutes), then flip them over and continue cooking 2 minutes more and remove from the skillet. Repeat with remaining zucchini slices, adding the remaining 1/2 tablespoon of oil as needed.
- Assemble the parmigiana. In a 9×13-inch casserole dish, add about 1/4 cup of the tomato sauce and spread it out thinly. Add a layer of slightly overlapping eggplant slices and top with 1/4 cup sauce and spread it out thinly. *You may chop all of the eggplant into a large dice if desired and then layer it which makes the finished casserole easier to cut. Add a layer of grated cheese and top with one ball of torn or grated mozzarella. Add a layer of slightly overlapping zucchini, 1/4 cup more sauce spread out thinly, then add grated cheese and another layer of mozzarella. Repeat the layers with the remaining ingredients ending with a layer of grated cheese and torn mozzarella.
- Bake the parmigiana. Cover tightly with aluminum foil and bake in a 375°F/190°C preheated oven for 1 hour, remove the foil and continue baking for 20-30 minutes longer, or until much of the juices have concentrated and evaporated allowing you to avoid a watery Parmigiana. Turn the broiler function on and continue cooking the Parmigiana for 5 more minutes, or until the top is golden brown, remove from the oven, sprinkle with chopped parsley, and allow it to rest for 10 minutes before slicing and serving. Enjoy!
Notes
- When making a (non-fried) eggplant and zucchini parmigiana like this one, it’s important to remove moisture from the vegetables first before assembling and baking the casserole. Otherwise, the parmigiana will be runny from the vegetables releasing their natural water while baking.
- If you feel the parmigiana is too “liquidy” when you first remove it from the oven, don’t worry. This can happen for a couple of easily-remedied reasons.
- It can be because you didn’t dry out the eggplant enough before layering them in.
- It can happen because the zucchini has a high moisture content.
- It can also happen if you didn’t cook the tomato sauce long enough to reduce it to a thicker consistency.
- None of these issues will ruin your delicious parmigiana! It just means you need to continue baking it a little longer (uncovered). This will help some of the natural water to evaporate and for the vegetables to soak up more of the sauce as it bakes. As the parmigiana cools, it will soak up more of the sauce, so don’t cut it right after removing it from the oven. Instead, allow it time for everything to “set up” before slicing into it.
- Prep Time: 1 hour
- Cook Time: 90 minutes
- Category: Pasta
- Method: Oven Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of the Parmigiana
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