Single Layer Eggplant Zucchini Parmesan

Are you curious? Do you like to find out how things get done? If I get a taste of something good or if someone tells me about a recipe she loves, I need details. What’s in it? How’s it made? Where’d it come from? May I share it? Those are my 4 questions.

Thanks to my need-to-know, you can indulge in Gabrielle Pasin‘s amazing new take on eggplant parmesan, Single Layer Eggplant Zucchini Parmesan.

Single Layer Eggplant Zucchini Parmesan

Single Layer Eggplant Zucchini Parmesan

  • 2 eggplants, sliced 1/4-inch thick, crosswise into rounds
  • 3 zucchini and 1 Japanese eggplant, sliced 1/4-inch thick, lengthwise into long strips
  • 1 T olive oil, plus olive oil spray
  • 1 small onion, finely chopped
  • 6 garlic cloves, very thinly sliced
  • 1 28 oz can plum tomatoes, roughly chopped
  • 1 24 oz jar good quality tomato sauce
  • 1/2 c basil leaves (1/2 roughly and 1/2 finely chopped)
  • 3 1/2 – 4 c grated cheddar cheese
  • 3/4 c grated Pamigiano-Reggiano

Turn oven on to broil. Spray a large roasting pan lightly with olive oil. Broil eggplant and zucchini, in a single layer, about 6 minutes per side or until lightly browned and softened. Repeat as required to broil all the eggplant and zucchini.

In a medium sized pot, heat olive oil over medium-high heat, then cook onion, covered, on low for 6 minutes. Add garlic and simmer,stirring for 3 minutes. Add tomatoes with their juices, tomato sauce and roughly chopped basil. Simmer for 45 minutes.

Preheat oven to 350F. Coat the bottom of three of your largest baking dishes with a thin layer of sauce. Lay out a single layer of roasted eggplant and zucchini. Cover with a layer of sauce. Sprinkle on cheese. Bake for 20 minutes or until bubbly hot. Garnish with finely chopped basil. Serve as an appetizer with salad or as a side dish. Perfect on a buffet table. Serves 12-15. Can be frozen.

Single Layer Eggplant Zucchini Parmesan Print Ready Recipe

Single Layer Eggplant Zucchini Parmesan

Final notes:

Single Layer Eggplant Zucchini Parmesan

Single Layer Eggplant Zucchini Parmesan


  1. says

    YUM! Only difference between mine and your is that ours is breaded and fried before going into the bake dish! I’ll give your healthy version a try next time

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