• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Living The Gourmet logo

  • About Us
    • Privacy Policy
    • Featured
    • Writings
  • Recipes
  • Wines
  • Interviews
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Eggplant and Zucchini Parmesan

Sep 3, 2015 · 28 Comments

Living the Gourmet: Eggplant and Zucchini Parmesan PLUS $50 VISA Giveaway | #FallForFlavor #Ad

We’ve all experienced it, that minor ‘something’ that pulls a fleeting memory from the murky shadows of our hearts. A familiar scent sparks an image. A turn of phrase conjures a forgotten conversation. A certain flavor becomes strangely familiar.

As Oscar Wilde said, memory is the diary that we all carry about with us. However, much like an overused book, the pages become yellowed and tarnished with use and age, and sometimes the handwriting of the record wasn’t terribly good or pointed to begin with. Oddly enough, it’s often those ‘insignificant’ memories whose images we didn’t try to sharpen that end up meaning the most to us, and whose stories we end up wishing were just a tad bit more complete.

Big events and holidays are nice, milestones even better, but how often do we define those we remember by such trivialities as the quirks of their morning routine, the unique mess of their desk, or the oddities they attached sentiment too?

Such trivialities, of course, we rarely even mean to remember.

Living the Gourmet: Eggplant and Zucchini Parmesan PLUS $50 VISA Giveaway | #FallForFlavor #Ad

For example, the other night I was reading in my living room over coffee, and for some reason the combination reminded me of any of a dozen ‘after dinner’ scenes from years gone by, even though I’m not particularly sure why. Yet, like distant echoes, the voices that would been around the table filled my parlor, the mundane chatter of the day and familiar laughter, veiled and out of focus at first, but gradually becoming clearer the more familiar the memory became.

It was the end of one of our typical family dinners – informal, homey, and rustic, like the ingredients to a well-aged wine. I can’t say it was any night in particular, and that’s part of what made it so notable, that precious way in which certain spans of time meld into one.

As the ghostly aroma of a yesteryear sauce entered and filled my mind, I knew I had to try to recreate what might have been on the table. And that is precisely what this Eggplant and Zucchini Parmesan tries to recapture.

A decidedly ‘rustic’ meal in both composition and presentation, this parmesan is proudly ‘home cooking,’ intended to take center stage at a relaxed family dinner.

Living the Gourmet: Eggplant and Zucchini Parmesan PLUS $50 VISA Giveaway | #FallForFlavor #Ad

To start things off, we begin by slicing up a few eggplants and a large zucchini. Then bread these in milk and flour, and cook for about ten minutes at 400 degrees. I like to season the flour with salt, pepper, and nutmeg.

After that, it’s time to prepare the sauce. Here I like to use Mezzetta Tomato Sauce, since it adds an excellent texture and overall rustic flavoring to the recipe’s profile, which really helps to achieve what I’m aiming for here. After sautéing onion and garlic in a large frying pan, add the Mezzetta in and let that sit.

Here’s where things get a tad tricky – the layering. For this, I like to use milk soaked bread. To start off, lash the bottom of your favorite baking pan or deep dish with olive oil and layer the zucchini, eggplant, and provolone slices, then crumble some of the milk soaked break over it, and then the sauce. Repeat this until you’ve either run out of room or ingredients. On top, dust very generously with mozzarella and grated parmesan, the more the better since less is not more here since…well, no one has ever complained about too much mozzarella, now have they?

Living the Gourmet: Eggplant and Zucchini Parmesan PLUS $50 VISA Giveaway | #FallForFlavor #Ad

Living the Gourmet

Eggplant and Zucchini Parmesan

10 minPrep Time

40 minCook Time

50 minTotal Time

Save RecipeSave Recipe
Print Recipe
Recipe Image
My Recipes My Lists My Calendar

Ingredients

  • 2 Sicilian eggplants – peeled and sliced
  • 1 large zucchini – peeled and sliced – lengthwise
  • 1 onion – sliced thin
  • 3 cloves of garlic – chopped
  • Handful of fresh basil leaves – chopped
  • 1/2 lb. of provolone slices
  • 1 cup of shredded mozzarella
  • 4 rolls – soaked in milk
  • 2 cups of flour
  • 1 cup of milk
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • Dash of nutmeg
  • 2 jars Mezzetta Napa Valley Tomato Sauces
  • Canola oil
  • Olive oil
  • Grated Parmesan cheese

Instructions

  1. Preheat oven 400 degrees F.
  2. Prepare two shallow bowls; one with the flour seasoned with the salt, pepper and nutmeg and one with the milk.
  3. Dredge the eggplant and zucchini first in the seasoned flour, then in the milk and once again in the flour.
  4. Lay the slices on the baking sheet; drizzle with the canola oil and place in the oven for 10 – 12 minutes.
  5. Lower the oven temperature to 350 degrees F.
  6. Heat a frying pan with 2 tablespoons of olive oil. Add the sliced onion and chopped garlic. Sauté until the onion is softened and the garlic is fragrant. Add the Mezzetta Tomato sauce and turn the heat off.
  7. Place the bread in 1/2 inch of milk.
  8. Drizzle a little olive oil in the bottom of a baking dish. Layer the zucchini and eggplant; followed by the bread crumbled and finally the sauce. Repeat this process using up all of the eggplant and zucchini.
  9. On the final layer finish with mozzarella and grated parmesan cheese.
  10. Bake for 35 – 40 minutes until the cheese is melted.
  11. Let the dish rest for about 10 minutes before serving.
7.8.1.2
176
https://livingthegourmet.com/2015/09/eggplant-and-zucchini-parmesan.html

Living the Gourmet: Eggplant and Zucchini Parmesan PLUS $50 VISA Giveaway | #FallForFlavor #Ad

On a side note, Mezzetta is hosting a giveaway where you can try to win a Perfect Pasta Night Cooking Kit, including a grocery tote, chef’s hat, recipe cards and so much more! In addition to this, we are holding our own giveaway to all our loyal readers. Enter below to win a $50 VISA gift card good to use anywhere!!

*Enter EVERYDAY for a chance to win! Please note this giveaway is open to U.S. residents 18+ and older only.

Good luck!

a Rafflecopter giveaway

Enjoy with Love,
Catherine
xo

More from my site

  • Family Style Lasagna & GiveawayFamily Style Lasagna & Giveaway
  • Zucchini FettuccineZucchini Fettuccine
  • Oven Baked CaponataOven Baked Caponata
  • Italian Peperoncini Sub SandwichesItalian Peperoncini Sub Sandwiches
  • Eggplant StacksEggplant Stacks
  • Easy Fresh Tomato Sauce with Tuna and FettuccineEasy Fresh Tomato Sauce with Tuna and Fettuccine
3

Hearty Sauces, Vegetarian Specials ad, bake, eggplant, italian, linquia, meal, mezzetta, parmesan, recipe, Sicilian eggplant, sponsored, zucchini

Reader Interactions

Comments

  1. Comedy Plus says

    03/09/2015 at 6:11 pm

    I'm not a fan of eggplant, but this looks mighty good. With all the wonderful layers I'll bet I would like this too. Have a fabulous day Catherine. Big hugs. ♥♥♥
    Reply
    • april monty says

      12/09/2015 at 12:36 pm

      I'm so excited!! Dying to try making this!
      Reply
  2. Angela says

    03/09/2015 at 7:48 pm

    Love love love this recipe!!! I tried the tomato & sweet basil and loved it! Can't wait to try the other varieties as well!
    Reply
  3. Liz says

    03/09/2015 at 11:32 pm

    I made chicken parm for dinner tonight, but I know I'd love your veggie version just as much! And I love the idea of using a jarred marinara as a delicious, easy option to homemade.
    Reply
  4. Dottie Sauchelli-Balin says

    04/09/2015 at 4:55 am

    Dear Catherine, What memories does this dish bring back from my family...We never added the Zucchini but the eggplant yes...What a wonderful comforting dish. I love your recipe and must try the Mezzetta sauce. I can smell the aroma of the tomatoes and the veggies from here. Beautiful and I love your words you wrote. Such down to earth and homey feelings of family and food. Blessings on a great weekend...Thank you for sharing....I also entered into the contest..thanks for doing this for us... Dottie :)
    Reply
  5. Lisa Brown says

    04/09/2015 at 10:00 am

    Entered sweepstakes on their website: jslbrown2009 at aol dot com
    Reply
  6. Michelle @ A Dish of Daily Life says

    04/09/2015 at 10:44 am

    I love the addition of zucchini...this looks delicious, Catherine!
    Reply
  7. Gayle @ Pumpkin 'N Spice says

    04/09/2015 at 11:24 am

    This sounds like such a good comfort meal, Catherine! I love the combination of eggplant and zucchini. This would be perfect for meatless Mondays!
    Reply
  8. Natalie says

    04/09/2015 at 11:40 am

    I love their pasta sauces! I entered their sweepstakes and hope to win!
    Reply
  9. Beauty Follower says

    04/09/2015 at 12:26 pm

    Mmmm roasted eggplant and parmesan looks really yummy! http://beautyfollower.blogspot.gr/
    Reply
  10. justine @ Full Belly SIsters says

    04/09/2015 at 4:25 pm

    This looks absolutely mouth-watering! That sauce looks so fresh and tasty. When are you inviting me over for dinner? :-)
    Reply
  11. christine says

    04/09/2015 at 5:34 pm

    Great timing on seeing this. I have 4 eggplants outside ready for the picking.
    Reply
  12. Suzy | The Mediterranean Dish says

    04/09/2015 at 5:38 pm

    Two of my favorite veggies in an awesome Parm casserole! Love it! And the Mezzetta addition here is perfect!
    Reply
  13. allie @ Through Her Looking Glass says

    04/09/2015 at 7:11 pm

    Dear Catherine, I have wonderful memories of Eggplant Parmesan growing up. My mother used a recipe that was published in the paper. It was the Rhode Island governor at the time, Governor Garrahy's favorite recipe. It was delicious. The zucchini must be a wonderful addition! Have a great long weekend with your family. xo
    Reply
  14. Michelle L says

    04/09/2015 at 10:26 pm

    Darn I'd have loved to enter, but I'm Canadian, so I"m not eligible... Will you have any international giveaways?
    Reply
  15. AnnMaries says

    05/09/2015 at 12:42 am

    Oh, I have not had eggplant parmesan in so long, and with the zucchini, this sounds so inviting! A great way to get back into the comfort foods for Fall!
    Reply
  16. Joanne/WineLady Cooks says

    05/09/2015 at 8:03 pm

    A delicious recipe, this is one of my family's favorites.
    Reply
  17. Patty Haxton Anderson says

    06/09/2015 at 12:58 pm

    I am loving this recipe!
    Reply
  18. Lynn | The Road to Honey says

    08/09/2015 at 9:22 pm

    Isn't it interesting how the smell and tastes of certain foods can trigger such strong memories? I can see why this rustic, saucy, dish would conjure up memories of family dinners. It's the epitome of home cooking. Interestingly, I was trying to determine what to cook for dinner tonight. . .and eggplant parmesan made the short list. Definitely bookmarking this recipe.
    Reply
  19. Fareeha says

    09/09/2015 at 9:29 am

    These simply look incredible.. feel like having a bite
    Reply
  20. Del's cooking twist says

    09/09/2015 at 10:51 am

    What a wonderful dish! I really love eggplants and this casserole looks really tempting!
    Reply
  21. Laura Royal says

    09/09/2015 at 1:13 pm

    I'll have to try this recipe!
    Reply
  22. peter @feedyoursoultoo says

    09/09/2015 at 1:53 pm

    I love eggplant parm and the more sauce the better!
    Reply
  23. starla b says

    12/09/2015 at 1:57 am

    Can I just start off by saying that looks absolutely delicious and your photos are beautiful! They seriously look so good. I am officially subscribed! :) Also, I tweeted the wrong link. Here is my correction- I'm sorry! https://twitter.com/mmstarla/status/642513344352514048
    Reply
  24. Amy @ Ms. Toody Goo Shoes says

    18/09/2015 at 2:58 am

    Is it wrong to want a piece of this at 11:00 at night! YUM!Thanks for linking up at Best of the Weekend!
    Reply

Trackbacks

  1. #FeelGooder with ZonePerfect Perfectly Simple Nutrition Bars & $30 VISA Giveaway - Living The Gourmet says:
    04/09/2015 at 10:58 am
    […] DON’T FORGET TO ENTER OUR $50 VISA GIFT CARD GIVEAWAY TOO!!! […]
    Reply
  2. $50 Visa Gift Card Giveaway - Giveaway Promote says:
    07/09/2015 at 12:32 pm
    […] Enter this Giveaway at Living the Gourmet […]
    Reply
  3. Week #5 – 8MarianneL. says:
    02/10/2019 at 1:00 am
    […] C) One of my favorite recipes is the Italian Eggplant Parmigiana. https://livingthegourmet.com/2015/09/eggplant-and-zucchini-parmesan.html […]
    Reply

Leave a Reply Cancel reply

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

Rate this recipe: ☆☆☆☆☆

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

Primary Sidebar

Welcome to LTG

The heart of our home lies within the kitchen. For us, it is so much more than a place where meals are created; it is where memories are made over meals that are meant to be shared. It was from this belief that Living the Gourmet was born. Read More...

Looking for Something?

Subscribe to the LTG Newsletter

Find Your Influence

Copyright © 2021 · Cravings Pro

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Living The Gourmet
Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.