No-Breadcrumb Eggplant, Zucchini And Mushroom Parme

Name: No-Breadcrumb Eggplant, Zucchini And Mushroom Parmesan Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants unpeeled, and cut round 1/2-inch slices; 2 cups mushrooms sliced; 3 zucchini peeled, and cut crosswise into 1/2-inch slices; 1 tablespoon oil for brushing, plus oil to fry; salt; pepper; grated Parmesan cheese; 2 ounces shredded mozzarella cheese optional; 8 fresh basil leaves; 1 jar tomato sauce

Servings: persons

1
Preheat the oven to 400 degrees. Spread the zucchini and mushrooms on a baking pan, and brush lightly with oil and sprinkle with salt and pepper. Bake until vegetables are soft, and then let drain in a mesh colander lined with paper towels to soak up excess oil (this method can also be used for the eggplant if you do not want to fry it).
2
Heat oil in a non-stick pan on medium high heat. Add eggplant carefully to oil and fry on both sides until soft and lightly browned. Remove eggplant from oil to a plate lined with paper towels to soak up excess oil.
3
Spray a glass baking dish with cooking spray and spoon a layer of tomato sauce onto the bottom. Top with a layer of eggplant, then a spoonful of sauce and sprinkling of Parmesan cheese. Then add a layer of zucchini and mushrooms, a spoonful of sauce and sprinkling of Parmesan cheese. Continue adding layers of eggplant and zucchini and mushrooms until all ingredients are used. Top with another layer of sauce, Parmesan cheese, mozzarella cheese if desired and basil leaves.
4
Bake for 20 to 30 minutes, or until the dish is bubbling hot. Serve remaining sauce with a heaping portion of pasta.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggplants unpeeled, and cut round 1/2-inch slices, 2 cups mushrooms sliced, 3 zucchini peeled, and cut crosswise into 1/2-inch slices, 1 tablespoon oil for brushing, plus oil to fry, and more.

Yes, No-Breadcrumb Eggplant, Zucchini And Mushroom Parmesan Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

No-Breadcrumb Eggplant, Zucchini And Mushroom Parmesan Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions