Light Eggplant / Zucchini Parmigiana

Recipe by Artandkitchen
READY IN: 1hr 30mins




  • Slice you eggplants or zucchini in 1/4 inch thick slices.
  • Place eggplants in a big bowl and spread salt on them. Stir to coat them well. After 30 minutes rinse them and press out the water. This step is not necessary for zucchini.
  • Turn on your oven to high broil.
  • Coat with oil the eggplants or zucchini in the bowl with your hands.
  • Place one layer of eggplants or zucchini on your baking try (I use a silicon map for this as it is easier to clean) and broil on both sides until they change the color to light brown. Repeat with all vegetables.
  • Place your vegetables slightly vertical in your mold (I use a 10-8 inch one) and place mozzarella in between (see photo).
  • Spread parmesan on it and press some cheese between the layers.
  • Mix marinara sauce, oregano and pesto together and top everything with marinara sauce.
  • Bake 30 minutes 350°F/180°C.
  • This is usually served warm but in summer it is delicious cold with some bread!