Eggplant and Zucchini Parmesan Eggplant and Zucchini Parmesan

Eggplant and Zucchini Parmesan

This classic dish is made extra crispy by subbing Panko for regular bread crumbs, and given a fiber boost when paired with whole-wheat pasta. Switching out some of the eggplant for zucchini gives the dish some surprising flavor combinations as well. This perfect version of a classic Italian meatless dinner, Parmigiana, will quickly become a family favorite. Add a glass of vino for a Sicilian-style date night or a scoop of gelato for a kid-friendly Italian night.

Eggplant and Zucchini

Cook Time: 30 minutes  •  Servings: 4


  • Cooking Spray
  • 1, 1 lb. eggplant
  • 2 teaspoons water
  • 2 large eggs, lightly beaten
  • 1 1/2 cups whole-wheat panko
  • 3 tablespoons vegetarian Parmesan cheese, grated
  • 1 medium zucchini, trimmed and cut diagonally into 12 slices
  • 1/4 teaspoon kosher salt
  • 3/4 cup Pasta Jay’s Classic Marinara Sauce
  • 2 oz. part-skim mozzarella cheese, about 1/2 cup shredded
  • 4 teaspoons extra-virgin olive oil


How to Make

STEP 1: Preheat oven to 475°. Place a wire rack on a baking sheet. Coat rack with cooking spray. Cut top and bottom off the eggplant. Partially peel the eggplant length wise, leaving long purple stripes of skin. Cut eggplant crosswise into 8 slices. Do the same to the zucchini, slicing diagonally to produce 12 zucchini slices.

STEP 2: Combine 2 tsp water and eggs in a shallow dish, stirring with a whisk. Combine Panko and Parmesan in a shallow dish or plate. Dip eggplant and zucchini slices in the egg mixture. Dredge in the Panko cheese mixture, gently pressing to adhere. Arrange eggplant and zucchini on the prepared rack. Coat with cooking spray. Sprinkle evenly with salt and bake in a pre-heated oven for 10 minutes.

STEP 3: Turn eggplant and zucchini, top with Pasta Jay's Classic Marinara sauce and mozzarella. Bake for another 10 minutes or until cheese is melted and lightly browned. Arrange on a serving platter, drizzle with oil and enjoy.


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