Garlic parmesan baked eggplant and zucchini

When I first started cooking, eggplant was one of those vegetables that I struggle with because it can be a bit intimidating. At first, it can be a bit difficult because you need to be a bit more generous with seasoning, or else it will be bland and it can be tough to cook. Once I finally get the hang of it, it opened up so many opportunities. One of the recipes is baking with garlic and Parmesan cheese. The saltiness from the cheese and the umami taste from the garlic make the eggplant slightly chewy on the outside, but soft and tender on the inside. You can also do the same thing with zucchini, another vegetable that goes brilliantly well. Pair this with some mashed potatoes and some chicken and you get yourself a meal.


1 large eggplant, sliced

2 large zucchini, sliced

½ cup unsalted butter

2 cups breadcrumbs

½ cup shredded Parmesan cheese

½ teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon dried basil or oregano


Preheat the oven to 400F Sprinkle the sliced eggplant and zucchini with salt to get rid of their moisture. Let it sit for 15 minutes

In a small pot over medium heat, melt the butter

In a medium mixing bowl, add the breadcrumbs, cheese, and seasonings

Dip each eggplant and zucchini disk into the butter first, then breading mixture. Place on a baking tray with parchment paper. Repeat for all eggplants and zucchini disks.

Bake for 15 minutes. Flip them over and bake for another 10 minutes until golden brown and the edges are crispy.

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