Why You’ll Love This Eggplant Parmesan with Zucchini Noodles

• It’s the best of both worlds. You get all the cozy, satisfying flavors of a classic Italian-American favorite, but with a lighter, fresher twist that won’t leave you feeling sluggish.
• The texture contrast is everything. The crispy-on-the-outside, soft-on-the-inside eggplant paired with the al dente bite of the zucchini noodles creates a seriously satisfying eating experience.
• It’s a fantastic make-ahead meal. You can assemble the entire eggplant parmesan bake up to a day in advance, pop it in the fridge, and just slide it into the oven when you’re ready. Dinner, solved.
• It’s a beautiful way to eat your veggies. Between the eggplant and the zucchini, this dish is a celebration of summer produce, packed with flavor and color.

Ingredients & Tools

• 2 medium eggplants (about 1.5 lbs total), sliced into ½-inch rounds
• 1 tbsp kosher salt, plus more for seasoning
• 2 large eggs
• 1 cup all-purpose flour
• 2 cups panko breadcrumbs
• 1 cup grated Parmesan cheese, divided
• 1 tsp dried oregano
• ½ tsp garlic powder
• Black pepper to taste
• ¾ cup neutral oil (like avocado or grapeseed), for frying
• 3 cups your favorite marinara sauce
• 8 oz fresh mozzarella cheese, torn or thinly sliced
• 4 medium zucchini, spiralized into noodles
• 1 tbsp olive oil
• Fresh basil for garnish

Tools: Two large baking sheets, wire racks (highly recommended!), three shallow bowls, a large skillet, a 9×13 inch baking dish, paper towels, and a spiralizer or julienne peeler.

A few notes on the ingredients—using panko breadcrumbs instead of traditional ones gives you an extra-crispy crust that holds up better to the sauce. And salting the eggplant first might seem like an extra step, but it really does draw out excess moisture and any potential bitterness, making for a much better final texture.

Serves: 4-6 | Prep Time: 40 minutes | Cook Time: 35 minutes | Total Time: 1 hour 15 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip salting the eggplant. This is the single most important step for avoiding a watery, soggy final dish. It only takes 30 minutes and makes a world of difference.
• Panko is your friend. Its larger, flakier crumbs create a much airier and crispier coating than fine, sandy breadcrumbs can. It’s worth seeking out for the perfect texture.
• Get your mise en place ready. Frying is a fast process. Before you heat the oil, set up your breading station (flour, egg, panko mixture) and have a baking sheet with a wire rack lined up for the cooked eggplant. This keeps everything organized and stress-free.
• Zucchini noodles wait for no one. They release water quickly, so you’ll want to spiralize them right before you’re ready to serve. A quick sauté is all they need—we want them to retain a bit of crunch.

How to Make Eggplant Parmesan with Zucchini Noodles

Serving Suggestions

Complementary Dishes

• A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the cheese and provide a refreshing, crisp contrast.
• Garlic bread with a sprinkle of parsley — Because sometimes you just need something to sop up every last bit of that delicious sauce, and a little garlicky crunch never hurt anybody.
• Roasted cherry tomatoes on the vine — Their intense, sweet, and slightly charred flavor adds another layer of summer goodness to the plate.

Drinks

• A medium-bodied Chianti — The classic pairing for a reason. Its bright acidity and cherry notes stand up beautifully to the tomatoes and cheese without overpowering the dish.
• A chilled glass of Pinot Grigio — If you prefer white, this crisp, clean wine acts as a palate cleanser between each rich, savory bite.
• Sparkling water with a squeeze of lime — The bubbles and citrus are incredibly refreshing and help balance the meal, making it feel even lighter.

Something Sweet

• Lemon sorbet — The ultimate palate cleanser. Its bright, tart flavor is the perfect finish to a meal that’s both rich and fresh.
• Dark chocolate almond biscotti — A little something to nibble on with an after-dinner coffee. The bitterness of the chocolate complements the meal nicely.
• Fresh berries with a dollop of mascarpone — Simple, elegant, and not too heavy. The sweet berries and creamy cheese are a lovely, light conclusion.

Top Mistakes to Avoid

• Mistake: Not salting the eggplant. I’ve rushed this step before and regretted it. You’ll end up with a watery sauce and a coating that can easily slide off the soft, steamed eggplant underneath. Patience is key here.
• Mistake: Crowding the pan while frying. Adding too many slices at once drops the oil temperature dramatically, leading to oily, soggy breading instead of a crisp, golden crust. Fry in batches for the best results.
• Mistake: Overcooking the zucchini noodles. They turn from al dente to mushy in a matter of seconds. A quick 2-3 minute sauté is all you need—you want them to retain some texture.
• Mistake: Using a cold baking dish. If you assemble the bake in a cold dish straight from the cupboard, it will take much longer to heat through, potentially overcooking the eggplant. A quick rinse with hot water and a dry before assembling can help.

Expert Tips

• Tip: Use a wire rack for cooling the fried eggplant. This is a game-changer. Placing them on a rack allows air to circulate all around, preventing the bottom from getting steamy and soft. Paper towels work, but a rack is superior for crispiness.
• Tip: Let the assembled bake rest before serving. I know it’s hard to wait, but if you let it sit for 5-10 minutes after it comes out of the oven, it will set up beautifully, making it easier to serve neat portions.
• Tip: Get creative with the cheese. While fresh mozzarella is classic, a little bit of smoked mozzarella or provolone mixed in can add a wonderful depth of flavor.
• Tip: Bake the eggplant for a lighter version. If you want to avoid frying altogether, you can brush the breaded eggplant slices with olive oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crisp. It’s a great alternative!

FAQs

Can I make this eggplant parmesan ahead of time?
Absolutely, and it’s a great strategy for easy entertaining. You can bread and fry the eggplant slices up to a day in advance. Let them cool completely, then store them in a single layer in the fridge. You can also fully assemble the bake (without baking it), cover it tightly, and refrigerate it for up to 24 hours. When you’re ready, you may need to add 5-10 minutes to the baking time since it will be going into the oven cold.

My zucchini noodles are watery. What did I do wrong?
This usually happens if they are overcooked or salted too early. Zucchini has a very high water content, and heat draws it out. The key is to cook them very quickly over high heat—just until warmed through. Also, only salt them right at the end of cooking, just before serving. Salting them beforehand will pull out the water and make them limp.

Can I use a different type of cheese?
Of course! While the Parmesan and fresh mozzarella combo is traditional, feel free to experiment. A low-moisture mozzarella will give you more distinct, stretchy strings. A little fontina mixed in would be wonderfully creamy, or some asiago for a sharper flavor. The only cheese I’d be cautious with is a very soft, wet cheese like ricotta, as it could make the dish too watery.

Is there a gluten-free alternative for the breadcrumbs?
Definitely. You can use gluten-free panko-style breadcrumbs, which work perfectly. Another great option is to use finely ground gluten-free rolled oats or even almond flour for the initial coating. For the breading, crushed gluten-free crackers or even gluten-free cornflake crumbs would create a delicious, crispy crust.

How should I store and reheat leftovers?
Store the eggplant bake and zucchini noodles separately in airtight containers in the fridge for up to 3 days. To reheat, the bake is best warmed in a 350°F (175°C) oven until hot (about 15-20 minutes) to keep the texture. The microwave will make it soft. The zucchini noodles are best quickly reheated in a skillet or even eaten cold—they don’t hold their texture well after a second cooking.