Eggplant-Zucchini Parmigiana
Eggplant-Zucchini Parmigiana offers a delightful blend of tender roasted vegetables layered with rich tomato sauce and melted cheeses. Perfect for vegetarians and those seeking a hearty, flavorful dish, it combines savory herbs and fresh produce for a satisfying meal.
Ingredients
- 1 cup chicken broth ⓘ
- 1/2 cup coarsely chopped celery ⓘ
- 1/2 cup chopped onion ⓘ
- 1 clove garlic, minced ⓘ
- 2 large tomatoes, chopped ⓘ
- 2 cups bias-cut zucchini (1/4-inch) ⓘ
- 1/2 cup shredded part-skim Mozzarella cheese ⓘ
- 1/4 cup Parmesan cheese ⓘ
- 1/2 can (6 oz.) tomato paste ⓘ
- 1 teaspoon dried basil ⓘ
- 1/4 teaspoon dried rosemary ⓘ
- 1/8 teaspoon pepper ⓘ
- 1 medium eggplant (1 lb.) ⓘ
- 1 cup low-fat cottage cheese ⓘ
Instructions
- In a medium saucepan, combine chicken broth, coarsely chopped celery, chopped onion, and minced garlic. Bring to a boil and simmer, uncovered, for 5 minutes.
- Stir in chopped tomatoes, tomato paste, dried basil, dried rosemary, and pepper. Return to a boil and simmer, uncovered, for 15 minutes, stirring occasionally.
- Meanwhile, cut eggplant into 1/2-inch slices and halve the slices.
- Bring 1/2-inch water to a boil in a Dutch oven.
- Add eggplant and zucchini slices; simmer, covered, for 4 minutes.
Tips & Substitutions
For a creamier texture, consider substituting regular cottage cheese with ricotta. You can also use fresh herbs if available, as they add a vibrant flavor. To reduce cooking time, pre-cook the eggplant and zucchini in the microwave before adding them to the dish. Additionally, if you want a gluten-free option, serve it alongside a salad instead of pasta.
Serving Suggestions
This Eggplant-Zucchini Parmigiana is delicious served with a side of garlic bread or a fresh green salad. It also pairs beautifully with Chicken Parmesan Pasta for a heartier meal. For a complete dinner, consider adding a glass of red wine to complement the flavors of the dish.
Storage & Reheating
Leftovers should be stored in an airtight container in the refrigerator for up to three days. To reheat, place in an oven-safe dish and cover with foil, heating at 350°F for about 20 minutes until warmed through. Alternatively, you can microwave single servings for 1-2 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant-Zucchini Parmigiana contains roughly 367 calories, with 24g protein, 35g carbohydrates, and 16g fat. It is an excellent source of vitamin C (78% of the Daily Value), protein (48% of the Daily Value), and calcium (47% of the Daily Value). Note that it is relatively high in sodium, at 792mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the dish a day in advance. Assemble it completely, cover it, and refrigerate. When ready to serve, bake it straight from the fridge, adding a few extra minutes to the cooking time.
Is there a vegetarian alternative to chicken broth?
Absolutely! You can replace chicken broth with vegetable broth for a vegetarian version. This will maintain the dish's flavor while catering to dietary preferences.
What can I use instead of Mozzarella cheese?
If you don't have Mozzarella cheese, you can substitute it with provolone or gouda for a different flavor. Both will melt well and complement the dish nicely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).