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    Home » Recipes » Italian

    Mama A's Eggplant & Zucchini Parmigiana (Pinterest & Food52 Golden Recipe Grand Prize Winner)

    Published: Oct 28, 2022 · Modified: Oct 16, 2023 by Kelly · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    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.

    An Image of my recipe being highlighted on Pinterest for the My Golden Recipe Contest and a bit thank you to Pinterest and Food52
    The Main Squeeze category introduction
    An Image of my recipe being highlighted on Pinterestby Food52 for the My Golden Recipe Contest along with the other winners in the Main Squeeze category

    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♡🤗!

    a bubbly ooey gooey cheesy golden brown eggplant and zucchini parmigiana in a white ceramic lasagna dish
    dried eggplant layered into a lasagna dish
    next layer: overlapping zucchini dotted
    next layer: zucchini dotted with tomato sauce
    grated parmigiano layer
    torn mozzarella layer

    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♡⇓

    a large square of eggplant and zucchini parmigiana on a plate sprinkled with parmigiano cheese
    a super bubbly and golden brown topped piece of parmigiana after adding even more mozzarella to the top and reheating it
    a closeup of a corner of the parmigiana after being baked with a pink flower growing in the window box planter just behind it

    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)
    vertically cut long thin slices of eggplant that's been dried in the oven (it was used in another parmigiana bc we make it a lot)
    all the ingredients to make a 2-person eggplant and zucchini parmigiana
    long thin slices of slightly dried out zucchini

    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).

    parmigiana ingredients on a cutting board
    all the parmigiana components gathered on a cutting board ready for assembly with fresh mozzarella balls at the center
    blanched and peeled super bright red italian tomatoes
    tomato and vegetable stirred together in the saute pan now starting to thicken up and reduced even further
    onions, carrots and garlic added to saute pan
    thinly sliced eggplant rounds on a wire oven rack drizzleThinly slice and dried out eggplant rounds in a bowl (looking like leather)
    long thinly sliced zucchini in a cast iron skillet with some pieces flipped to reveal the golden brown sear
    a small brick of Parmigiano cheee next to fresh mozzarella balls being sliced

    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)
    a piece of parmigiana out of the window with the view of Italian rooftops
    eggplant and zucchini parmigiana just baked (closeup)
    a forkful of eggplant and zucchini parmigiana

    How to Make Eggplant & Zucchini Parmigiana 

    1. 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.
    2. 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.
    3. 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.
    4. Pan-sear the zucchini slices. While the eggplant is drying in the oven, heat ½ 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 ½ tablespoon of oil as needed.
    5. Assemble the parmigiana. In a 9x13-inch casserole dish, add about ¼ cup of the tomato sauce and spread it out thinly. Add a layer of slightly overlapping eggplant slices and top with ¼ 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, ¼ 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.
    6. 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!
    fully baked and beautifully bubbly, melty , golden brown cheesy eggplant and zucchini parmigiano

    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 ¼ 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.

    tomato and vegetable stirred together in the saute pan now starting to thicken up and reduced even further
    thinly sliced eggplant rounds on a wire oven rack drizzleThinly slice and dried out eggplant rounds in a bowl (looking like leather)
    long thinly sliced zucchini in a cast iron skillet with some pieces flipped to reveal the golden brown sear
    eggplant and zucchini parm with sprinkled grated cheese on top

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    Italian Eggplant and Zucchini Parmigiana step-by-step recipe photos⇓

    Making the homemade tomato passata

    homegrown Cuore di Bue, Pera d'Abruzzo and San Marzano tomatoes on a linen kitchen towel,
    Blanched and peeled bright red Italian tomatoes on a platter
    my hand holding up the interior of one of the san marzano tomatoes revealing it's almost seedless flesh
    tomatoes roughly chopped and placed in the food processor
    closeup of pureed and strained tomato juice
    pressing pureed tomatoes through a fine mesh sieve using a rubber spatula
    the seeds left in the fine mesh sieve

    Making the Parmigiana

    parmigiana ingredients on a cutting board
    chopped onions, carrots and smashed garlic cloves
    pouring olive oil into a saute pan
    onions, carrots and garlic added to saute pan
    onions, carrots and garlic added to saute pan and cooked until tender
    pouring homemade tomato puree into the onion mixture
    tomato and vegetable stirred together in the saute pan
    tomato and vegetable stirred together in the saute pan brought to a rolling boil
    tomato and vegetable stirred together in the saute pan now starting to thicken up and reduce
    tomato and vegetable stirred together in the saute pan now starting to thicken up and reduce
    tomato and vegetable stirred together in the saute pan now starting to thicken up and reduced even further
    tomato and vegetable stirred together in the saute pan with a wooden spoon showing the final thickened stage the sauce should be in before using it in the parmigiana
    a fat round deep purple italian eggplant
    a fat round deep purple italian eggplant sliced to reveal an almost seedless interior flesh
    thinly sliced eggplant rounds on a wire oven rack drizzled with olive oil and sprinkled with salt
    thinly sliced eggplant rounds on a wire oven rack drizzleThinly slice and dried out eggplant rounds in a bowl (looking like leather)
    long thinly sliced zucchini in a bowl
    long thinly sliced zucchini in a cast iron skillet
    long thinly sliced zucchini in a cast iron skillet with some pieces flipped to reveal the golden brown sear
    long thinly sliced zucchini in a bowl
    long thinly sliced zucchini in a bowl next to the bowl with the dried eggplant
    all the parmigiana components gathered on a cutting board ready for assembly with fresh mozzarella balls at the center
    a lasagna casserole filled with a layer of tomato sauce
    a lasagna casserole filled with a layer of dried eggplant
    a lasagna casserole filled with another layer of tomato sauce
    next layer: a sprinkle of parmigiano
    next layer: shredded mozzarella
    next layer: overlapping zucchini dotted
    next layer: overlapping zucchini dotted
    next layer: zucchini dotted with tomato sauce
    next layer: tomato sauce
    next layer: a sprinkle of parmigiano
    next layer: tomato sauce
    next layer: shredded mozzarella
    next layer: overlapping zucchini dotted
    next layer: tomato sauce
    next layer: a sprinkle of parmigiano
    next layer: shredded mozzarella
    next layer: shredded mozzarella
    the parmigiana covered tightly with aluminum foil
    fully baked and beautifully bubbly, melty , golden brown cheesy eggplant and zucchini parmigiano
    a large square of vegetarian parmigiana on a plate

     

    Let's get started!

    Print

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    .tasty-recipe-responsive-iframe-container-36e4c2ea { position: relative; overflow: hidden; padding-top: 75%; } .tasty-recipe-responsive-iframe-container-36e4c2ea iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    a large square of eggplant and zucchini parmigiana on a plate with grated cheese sprinkled on top

    Italian Eggplant & Zucchini Parmigiana (Gluten-Free)


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    • Author: Kelly
    • Total Time: 2 hours 30 minutes
    • Yield: 6 Servings
    • Diet: Gluten Free
    Print Recipe

    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 ½ pounds zucchini, sliced ¼ inch thick lengthwise (680g)
    • 1 ½ pounds Italian eggplant, sliced ¼ inch thick (680g)
    • 4 balls fresh mozzarella (3 ½ ounces each) (or 1 ¾ cups shredded mozzarella) (400g)*
    • 3 ½ 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

    1. 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.
    2. 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.
    3. 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.
    4. Pan-sear the zucchini slices. While the eggplant is drying in the oven, heat ½ 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 ½ tablespoon of oil as needed.
    5. Assemble the parmigiana. In a 9x13-inch casserole dish, add about ¼ cup of the tomato sauce and spread it out thinly. Add a layer of slightly overlapping eggplant slices and top with ¼ 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, ¼ 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.
    6. 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: ⅛ of the Parmigiana

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    A photo of Kelly doing a pasta making demonstration at The Broadway Panhandler in NYC, NY.

    Hi, I'm Kelly! A private chef helping busy families cook and enjoy tastier, healthier meals at home. Born and raised in Arkansas, I've lived and worked in NYC, Sichuan China, and now Northeast Italy. Each of these places impacts the diverse way we cook, live, and celebrate life. You'll find a bit of everything here whether you're new to cooking, or you've made it all. If you love to eat, you're in the right place!

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