Oven Fried Eggplant or and Zucchini Parmesan
Indulge in a lighter twist on a classic Italian favorite with this Oven-Fried Eggplant and Zucchini Parmesan recipe. Crispy, golden layers of oven-baked eggplant and zucchini slices are coated in a flavorful blend of panko, Italian breadcrumbs, Parmesan cheese, and dried herbs, then baked to perfection for a healthier take on frying. Smothered in rich marinara sauce and gooey mozzarella, this dish comes together in a deliciously cheesy and satisfying casserole that’s perfect for weeknight dinners or special occasions. With minimal oil and maximum flavor, this recipe captures all the comfort of a traditional Parmesan bake while offering a modern, wholesome update. Garnish with fresh basil for a fragrant finishing touch and serve warm for a meal everyone will love!
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Recipe Information
Ingredients
- 1 medium Eggplant
- 2 medium Zucchini
- 1 teaspoon Salt
- 1 cup All-purpose flour
- 3 large Eggs
- 2 tablespoons Milk
- 1 cup Panko breadcrumbs
- 1 cup Italian breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Garlic powder
- Olive oil cooking spray
- 2 cups Marinara sauce
- 2 cups Mozzarella cheese, shredded
- Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
Slice the eggplant and zucchinis into 1/4-inch thick rounds.
Sprinkle the slices with 1 teaspoon of salt and let them sit for 15 minutes to draw out moisture. Dab the slices with paper towels to remove excess water.
Set up a breading station: Place the flour in one shallow bowl, whisk the eggs and milk together in a second shallow bowl, and combine the panko breadcrumbs, Italian breadcrumbs, Parmesan cheese, dried oregano, dried basil, and garlic powder in a third shallow bowl.
Dredge each slice of eggplant and zucchini in the flour, then dip it into the egg mixture, and finally coat it in the breadcrumb mixture. Press the breadcrumbs gently to adhere.
Arrange the breaded slices on the prepared baking sheets. Lightly spray both sides with olive oil cooking spray.
Bake the slices in the oven for 20 minutes, flipping them over halfway through, until golden and crispy.
Reduce the oven temperature to 375°F (190°C).
Spread 1/2 cup of marinara sauce in the bottom of a 9x13-inch baking dish.
Layer half of the baked slices over the sauce, then top with 1 cup of marinara sauce and 1 cup of shredded mozzarella cheese.
Repeat with the remaining slices, marinara sauce, and mozzarella cheese to create a second layer.
Bake the dish for 20-25 minutes, or until the cheese is bubbly and golden.
Let the dish cool for 5 minutes before serving. Garnish with fresh basil leaves if desired.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 9.6 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 419 mg | 32% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 543 mg | 12% | |
*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.
