Roasted Eggplant and Zucchini Parmigiana
This Roasted Eggplant and Zucchini Parmigiana is a lighter twist on the traditional Italian dish, replacing the frying method with roasting to bring out the natural flavors of the vegetables while keeping the dish low in fat. By slowly roasting the eggplants or zucchini, you achieve a tender texture layered with melty mozzarella and savory marinara sauce, creating a comforting yet healthier option. Perfect for meal prep, this dish freezes beautifully, allowing you to enjoy a taste of summer all year round. Serve it warm or chilled with a side of crusty bread for a delightful treat!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Eggplants and/or Zucchini
4 lbs (sliced into 1/4 inch rounds)
Salt
to taste (for coating eggplants)
Olive Oil
4 tablespoons (for coating vegetables)
Reduced-fat Mozzarella Cheese
1/2 lb (thinly sliced)
Parmigiano Cheese
1 cup (grated)
Marinara Sauce
3 cups (preferably with basil and oregano)
Basil Pesto Sauce
1 teaspoon (or substitute with fresh or dried basil)
Oregano
1 tablespoon (dried)
Instructions
1
Preheat your oven to high broil.
2
Slice the eggplants and/or zucchinis into 1/4 inch thick rounds.
3
In a large bowl, sprinkle salt over the sliced eggplants and gently stir to coat. Allow them to sit for 30 minutes to draw out moisture. After 30 minutes, rinse the slices under cold water and press out any excess water. (Salting is not necessary for zucchini.)
4
Coat the drained eggplant and zucchini slices with olive oil, ensuring each piece is evenly coated.
5
Arrange the vegetable slices in a single layer on a baking tray lined with a silicone mat or parchment paper. Broil the slices for 5-7 minutes on each side, or until they turn golden brown. Allow to cool slightly.
6
In a baking dish (approximately 10x8 inches), layer the roasted eggplant and zucchini slices vertically, interspersing slices of reduced-fat mozzarella cheese between layers.
7
Sprinkle grated Parmigiano cheese over the layers and press some cheese between the vegetables.
8
In a separate bowl, combine the marinara sauce with oregano and basil pesto. Pour this mixture over the layered vegetables and cheese, ensuring even coverage.
9
Cover the baking dish with foil and bake for 30 minutes at 350°F (180°C). Remove the foil for the last 10 minutes to allow the top to become bubbly and golden.
10
Let it cool for a few minutes before serving. Enjoy warm, or refrigerate and serve chilled in summer with bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Roasted Eggplant and Zucchini Parmigiana?
It is a lighter, healthier twist on the traditional Italian dish that uses roasting instead of frying for the vegetables.
How is this version healthier than traditional Parmigiana?
By roasting the vegetables instead of frying them and using reduced-fat cheese, the dish is significantly lower in fat and calories.
Can I use only eggplants for this recipe?
Yes, you can use 4 lbs of eggplants exclusively if you prefer not to use zucchini.
Can I use only zucchinis for this recipe?
Yes, the recipe works perfectly with 4 lbs of zucchini if you want to skip the eggplant.
What is the recommended thickness for slicing the vegetables?
The eggplant and zucchini should be sliced into 1/4 inch thick rounds.
Why do I need to salt the eggplant?
Salting the eggplant draws out excess moisture, which prevents the final dish from becoming too watery.
How long should I let the salted eggplants sit?
The eggplant slices should sit with salt for approximately 30 minutes.
Do I need to salt the zucchini?
No, salting is not necessary for the zucchini slices.
What should I do after salting the eggplant?
Rinse the slices under cold water and press out any excess liquid before proceeding.
How much olive oil is used for coating?
You should use 4 tablespoons of olive oil to evenly coat the vegetable slices.
What is the first step in cooking the vegetables?
Preheat your oven to a high broil and arrange the slices in a single layer on a lined baking tray.
How long should I broil the vegetables?
Broil the slices for 5-7 minutes on each side until they turn golden brown.
What should I use to line the baking tray?
You can use either a silicone mat or parchment paper to prevent sticking.
How do I layer the vegetables in the dish?
Layer the roasted slices vertically in a 10x8 inch baking dish, interspersing mozzarella between them.
What type of mozzarella is recommended?
The recipe calls for 1/2 lb of thinly sliced reduced-fat mozzarella cheese.
How much Parmigiano cheese is used?
The recipe requires 1 cup of grated Parmigiano cheese to be sprinkled over and between the layers.
What ingredients are in the sauce mixture?
Combine 3 cups of marinara sauce with 1 tablespoon of dried oregano and 1 teaspoon of basil pesto.
Can I substitute the basil pesto?
Yes, you can substitute the pesto with fresh or dried basil.
What size baking dish is required?
A baking dish approximately 10x8 inches in size is recommended.
What is the baking temperature for the assembled dish?
The dish should be baked at 350°F (180°C).
How long does the Parmigiana need to bake?
Bake covered for 30 minutes, then uncovered for an additional 10 minutes.
Why is the foil removed for the last 10 minutes?
Removing the foil allows the top of the dish to become bubbly and golden brown.
How should I let it cool?
Let the dish cool for a few minutes after taking it out of the oven to help it set.
Can I freeze this Roasted Eggplant and Zucchini Parmigiana?
Yes, this dish freezes beautifully, making it great for long-term meal planning.
How can I serve this dish?
It can be served warm as a main dish or chilled during the summer months.
What is a good side dish for this recipe?
A side of crusty bread is highly recommended to enjoy with the sauce and cheese.
Is this recipe good for meal prep?
Yes, it is perfect for meal prep as it can be refrigerated and easily reheated or eaten cold.
What are the main herbs used for seasoning?
The primary herbs used are dried oregano and basil (either as pesto or fresh/dried leaves).
How many pounds of vegetables are needed in total?
You need 4 lbs of eggplant and/or zucchini in total for the recipe.
Is this recipe suitable for vegetarians?
Yes, it is a vegetable-based dish, though it contains cheese so it is lacto-vegetarian.