Eggplant, Zucchini, Basil, and Tomato Bake

Votes: 0
Rating: 0
Rate this recipe!
Prep Time45minutes
Cook Time45minutes
Passive Time
There is no Nutrition Label for this recipe yet.

One of my favorite dishes is eggplant parmesan. It is, however, tedious and takes a good amount of time to prepare. Therefore, it is a dish that generally only make for special occasions.

This recipe has a lot of delicious summer flavors and comes together in a fraction of the time it takes to make eggplant parmesan. It is great served by itself, with hard-crusted bread, or pasta.



1: It is important to remove extra moisture and eliminate any bitterness from the eggplant. To accomplish this, keep the skin on the cleaned and dried eggplant, slice it into 1/2″ slices, and place them on paper towels. Sprinkle each round with salt and cover with another layer of paper towels. Let the rounds sit for at least 15 minutes, or up to 30 minutes. Gently pat dry, keeping some of the salt on the eggplant. Then, proceed to slice each of the rounds into quarters.

2. Eggplants, zucchini, and tomatoes vary in size. If you have too many veggies to fit into a 9×13″ casserole, put the remainder into a second smaller casserole.


  • 1 medium eggplant sliced into rounds, salted to remove bitterness & excess water, then cut into quarters. (See Note)
  • 1-2 tsp. salt
  • 4 medium zucchini, sliced into rounds
  • 1/2 medium red onion diced
  • 1 lb. fresh mushrooms sliced
  • 6 cloves garlic chopped
  • 4 medium tomatoes sliced into rounds and then quartered
  • 1/4 cup olive oil Plus 2 Tbl. for cooking mushrooms and red onion
  • 2 Tbl. dried oregano or 4 Tbl. if using fresh oregano
  • 1/2 cup fresh basil roughly chopped


  1. Slice unpeeled eggplant into rounds. Place on paper towels and salt each round. Cover with additional paper towels and let sit for 15 - 30 minutes. After they have sat, gently pat away excess water and then cut each round into quarters. Place in a large bowl
  2. While eggplant is sweating, add 2 Tbl. Olive oil to a saute pan along with red onion and mushrooms and cook for 4 minutes or until mushrooms have released their juices.
  3. Add sliced zucchini rounds into the bowl along with cooked mushrooms/red onion, garlic, and tomatoes. Top with 1/4 cup of olive oil. Toss to coat and then add oregano and basil. Toss well. If it seems too dry, add a little more olive oil.
  4. Pour mixture into a prepared 9 x 13" baking dish and top with vegan parmesan.
  5. Cover and bake in 350-degree oven for 40-50 minutes, or until eggplant and zucchini are fork-tender.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


Latest Posts

Did You Know?

Social Links