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Grilled Eggplant and Zucchini Parmesan

A healthier version of the traditional eggplant parmesan
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Italian
Keyword: eggplant, zucchini
Servings: 8 Servings


  • 2 lbs zucchini
  • 2 lbs Italian eggplant
  • 12 oz fresh ricotta
  • 6 oz grated parmesan cheese
  • 6 oz grated mozzarella cheese
  • 16 oz marinara sauce
  • 2-3 Tbsp. fresh herbs I used basil, thyme, parsley, and oregano, chopped
  • 2 Tbsp. olive oil


  • Pre-heat the grill. I used my gas grill outside, but you could also use a grill pan on the stove. I have an All-Clad LTD Grille Pan and I use it all the time, especially when I want to grill something small and quick. But for a batch of vegetables this size, grilling outside was faster, easier, and cooler!
  • Cut off the ends of the zucchini and slice lengthwise, about 3/8" thick. Cut off the end of the eggplant and slice lengthwise, about 3/8" thick.
  • Drizzle the vegetables with olive oil and grill until tender.
  • Preheat the oven to 350 degrees.
  • To assemble the dish, put a couple of tablespoons of marinara sauce on the bottom of a 9"x13" baking dish and spread around to cover the bottom of the pan.
  • Put down a layer of grilled zucchini slices. On top, add some crumbled ricotta (about 4 oz), parmesan cheese (2 oz), mozzarella cheese (2 oz), and dot on top more tomato sauce. Sprinkle on some of the chopped mixed herbs.
  • Repeat the process with a layer of grilled eggplant. For the top, I had just enough of zucchini and eggplant to alternate to make a 3rd layer. Top with remaining sauce, cheese, and herbs.
  • Cover the pan with foil and bake for 30 minutes. Remove the foil after 30 min and let the top brown, about 5-10 minutes more. Remove from the oven and let rest 5-10 minutes; it's easier to cut when it cools slightly.