Eggplant Parmesan with Zucchini

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

The first time I ever had eggplant parmesan was early on in my relationship with my husband. His friends had invited us over for dinner, and only when I arrived did I find out that the wife was vegetarian. Of course that’s not really cause for concern, but we were going to be having eggplant parmesan, something that I viewed with trepidation.

It might be telling that I haven’t had eggplant parmesan since, even though I have come to like eggplant and attempt to grow it in my garden every summer. The dish had always seemed too fussy to make in my busy household. Who wants to bother with all those steps after a long day?

But it’s become evident summer is still going to stick around for a while, and along with it our summer produce. When two beautiful eggplant arrived in our Local Box, I decided to nip my reservations in the bud and use them in a simplified version of eggplant parmesan.

This version doesn’t have multiple layers, making it slightly less like a casserole. I also decided to forgo spinach in favor of shredded zucchini. Eggplant parmesan is often a heavy dish, but this was a light and easy preparation.

eggplant parmesan - This lighter version of eggplant parmesan adds zucchini for an extra vegetable punch, and is perfect for a weeknight dinner.
eggplant parmesan

Eggplant Parmesan with Zucchini

adapted from Tyler Florence
5 from 2 votes
Print Pin Save
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 446 kcal


  • 1 egg
  • 1/2 cup milk
  • 1 cup breadcrumbs
  • 2 eggplant, cut into 1/2-inch thick rounds (about 10 slices total)
  • Olive oil
  • 1 small onion, diced
  • 2 large tomatoes, diced
  • 2 cups shredded zucchini
  • Salt and pepper
  • 8 ounces fresh mozzarella


  • Set up two shallow bowls. In one bowl, beat together egg and milk. Pour breadcrumbs in the other bowl, and set both near stove.
  • Heat olive oil in a large skillet over medium-high. Dip eggplant slices in egg, then dredge in breadcrumbs, and place in skillet. Cook until golden on both sides, then remove to a 9×13 baking dish, arranging in a single layer. (Squish them in if you need to.)
  • Reduce skillet to medium, and add onions. Cook until translucent, then add tomatoes and zucchini. Cook until tomatoes have broken down a bit, about 5 minutes. Season with salt and pepper.
  • Preheat broiler.
  • Pour tomato mixture over the eggplant. Tear mozzarella into pieces and scatter over the top. Cook under the broiler until cheese is melted and bubbly.


Calories: 446 kcalCarbohydrates: 55 gProtein: 21 gFat: 18 gSaturated Fat: 8 gCholesterol: 85 mgSodium: 605 mgFiber: 11 gSugar: 16 g
Tried this recipe?Share on Instagram and mention @stetted or tag #stetted!


  1. I tried the recipe and loved it. There’s one issue though—the title says “Parmesan” but the recipe calls for mozzarella cheese. And that’s confusing. Other than that, great recipe!

  2. I tried the recipe and loved it. There’s one issue though—the title says “Parmesan” but the recipe calls for mozzarella cheese. And that’s confusing. Other than that, great recipe!

    1. @Timoteo It’s more “in the style of” eggplant parmesan. It’s an old recipe I definitely need to update, but I’m glad you like it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.