Light Eggplant Zucchini Parmigiana
Elevate your comfort food game with this Light Eggplant Zucchini Parmigiana, a deliciously wholesome twist on the classic Italian dish. Perfectly roasted layers of tender eggplant and zucchini soak up a robust homemade marinara sauce infused with garlic, basil, and Italian seasoning. A luscious blend of Parmesan and mozzarella cheeses melts over the top, delivering indulgent flavor without weighing you down. For added texture, sprinkle optional breadcrumbs for a satisfying crunch. This healthy, vegetable-forward casserole is oven-baked to golden perfection, making it an ideal low-carb, vegetarian dinner or an impressive side dish. Ready in just an hour, this easy recipe is perfect for satisfying your cravings while keeping it light and nutritious.
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Recipe Information
Ingredients
- 2 medium Eggplant
- 2 medium Zucchini
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 28 ounces Canned crushed tomatoes
- 2 teaspoons Dried Italian seasoning
- 0.25 cup Fresh basil, chopped
- 1 cup Shredded Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Breadcrumbs (optional)
- 0.5 teaspoon Ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplant and zucchini lengthwise into 1/4-inch thick slices. Lay the slices on a clean kitchen towel or paper towels and sprinkle both sides lightly with salt. Let them sit for 15 minutes to draw out excess moisture, then pat them dry with more towels.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the crushed tomatoes, dried Italian seasoning, and black pepper. Let the sauce simmer for 10-15 minutes, stirring occasionally. Remove from heat and mix in the chopped basil.
Lightly brush a baking sheet with the remaining 1 tablespoon of olive oil. Arrange the eggplant and zucchini slices in a single layer on the sheet. Roast in the preheated oven for 12-15 minutes, flipping halfway through, until the slices are slightly tender but not fully cooked.
In a 9x13-inch baking dish, spread a small amount of marinara sauce on the bottom. Layer roasted eggplant and zucchini slices over the sauce. Sprinkle a small handful of Parmesan and mozzarella cheeses over the vegetables. Repeat layers of sauce, vegetables, and cheese until all ingredients are used, ending with cheeses on top.
If desired, sprinkle breadcrumbs evenly over the top layer of cheese for extra crunch. Cover the dish with aluminum foil.
Bake in the preheated oven for 20 minutes with the foil on. Then remove the foil and bake for another 10 minutes, or until the top is golden and bubbling.
Let the dish cool for 5-10 minutes before serving. Garnish with additional basil, if desired.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 10676 mg | 464% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 97.9 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2290 mg | 176% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5978 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
