Roasted Parmesan Eggplant and Zucchini

Roasted Eggplant and Zucchini are a light and easy vegetarian side dish, perfect for summer and to accompany any meat, fish or cheese main course. The most typical vegetables of the season are cut into cubes, seasoned with breadcrumbs, parmesan, extra virgin olive oil and salt, then arranged in a single layer on a baking tray, covered with baking paper.

They are baked in the oven at 390°F/200 °C for about 30 minutes and, once baked, they will be well-browned, golden and absolutely irresistible.

What Are Roasted Eggplants and Zucchini?

In the American culinary landscape, roasted eggplants and zucchini have evolved from exotic vegetables to everyday staples, thanks in large part to waves of Mediterranean and Middle Eastern immigration throughout the 20th century.

While eggplant was once considered a curiosity—sometimes even shunned for its bitter taste—its role shifted as Italian, Greek, and Lebanese communities popularized dishes like eggplant parmesan and baba ganoush.

Zucchini, a summer squash with roots in Italian cuisine, found fertile ground in American home gardens and quickly became a seasonal favorite. By the 1970s, amid the rise of health-conscious cooking and vegetarianism, oven-roasting these vegetables emerged as a go-to method, prized for its simplicity and ability to enhance natural flavors without heavy sauces.

Pro Tips for Roasted Eggplants and Zucchini

• Slice the eggplants and zucchinis into even rounds—about 1/2 inch thick. This ensures they cook at the same rate and develop that perfect tender interior with a slightly crispy edge.
• Lightly brush the veggies with olive oil rather than drenching them. Too much oil can make them soggy instead of golden and crisp. Use a silicone brush for even application.
• Allow the roasted vegetables to sit for 5–10 minutes after coming out of the oven. This lets the flavors meld and makes them easier to handle if serving warm or room temperature.

Can You Roast Zucchini and Eggplant Together?

Yes, you can roast zucchini and eggplant together, and they make a perfect pairing thanks to their similar cooking times and textures. Just be sure to slice them evenly and arrange them in a single layer on a baking sheet to ensure they roast rather than steam. Roasting at high heat helps both vegetables develop a rich, caramelized flavor while maintaining their tender bite.

How Do I Keep Zucchini From Getting Soggy When Roasting?

To keep zucchini from getting soggy when roasting, slice it into thicker rounds or spears—about ½ inch thick—and lay them out in a single layer with space between each piece. Avoid overcrowding the pan, as this traps steam and leads to mushiness. Lightly salt the zucchini and let it sit for 10–15 minutes before roasting to draw out excess moisture, then pat it dry with paper towels. Finally, roast at a high temperature (around 200°C or 400°F) and avoid using too much oil, which can weigh the slices down.

Do I Need to Salt the Eggplant Before Roasting?

You could! Sprinkle the eggplant slices with salt and let them sit for 20–30 minutes before cooking. This draws out excess moisture and bitterness, resulting in a richer, creamier texture once roasted.

Should I Peel The Eggplant and Zucchini Before Roasting?

No, you generally don’t need to peel eggplants or zucchini before roasting them. Their skins are edible and help the vegetables hold their shape during cooking. The skin also adds texture, nutrients, and a slightly earthy flavor that complements the soft interior.

However, if the eggplant’s skin is particularly thick or the zucchini is oversized and mature, peeling might be a good idea to improve tenderness. For young, fresh vegetables, keeping the skin on is usually the best choice.

Can I Add Any Other Vegetables to This Roast?

For sure! You can add other vegetables and tubers, also based on seasonality, such as peppers, potatoes, onions, cherry tomatoes, squash, broccoli florets and so on, and replace the cheese with nutritional yeast flakes in case you want to obtain a dish also suitable for vegan guests.

Can I Add Other Spices?

Of course! If you want a dish with a stronger flavor, you can replace the parmesan with pecorino and, if you like, flavor with aromatic herbs, such as basil, thyme, rosemary, and spices, such as sweet or smoked paprika or curry powder.

How Can I Serve Roasted Eggplant and Zucchini?

Enjoy them warm as a side dish with grilled meats or fish, or toss them into pasta with olive oil and herbs. They’re great in wraps, paninis, or as a hearty topping for pizza. You can also mix them into grain bowls with quinoa or couscous, layer them in a vegetable bake, or serve them cold as part of an antipasto platter with olives and crusty bread.

Can I Make Them Ahead of Time?

Yes! They keep well in the fridge for up to 3–4 days when stored in an airtight container. Let them cool completely before refrigerating to prevent excess moisture buildup. When ready to serve, you can enjoy them cold, at room temperature, or reheat them briefly in the oven or on a skillet to revive their texture and flavor.

Do They Freeze Well?

Roasted eggplants and zucchini can be frozen, but their texture may change slightly upon thawing. After roasting, let them cool completely, then spread the slices on a baking sheet to freeze individually before transferring them to an airtight container or freezer bag. This prevents them from sticking together. While they may become a bit softer after defrosting, they’re still great for adding to cooked dishes like pasta, casseroles, or soups—just avoid using them in salads or dishes where crispness is key.

How to Store Roasted Eggplant and Zucchini

To store leftover roasted eggplants and zucchini, let them cool to room temperature first, then transfer them to an airtight container. Store them in the refrigerator for up to 3–4 days. For best results, place a paper towel in the container to absorb excess moisture and help preserve their texture.

How to Make Roasted Eggplant and Zucchini

Wash the eggplants and cut them into cubes.

Wash the zucchini, trim the ends and cut them into equal-sized cubes.

Place the eggplants in a bowl.

Add the zucchini.

Season with parmesan cheese.

Add the breadcrumbs.

Pour a drizzle of oil.

Season with a pinch of salt and pepper.

Mix all the ingredients well.

Arrange the eggplants and zucchini on a baking tray lined with baking paper, trying to make a single layer.

Cook in the oven at 390°F/200°C, in convection mode, for 30 minutes.

Enjoy them while piping hot!