Oven Fried Eggplant and Zucchini

It’s always a blessing to find fresh vegetables growing in our garden … tucked away in between thick masses of bright green vines, and a jungle of plants all growing together, there are sure to be fresh cucumbers, zucchini, and tomatoes somewhere!


I was so thrilled to find all these lovelies ready for harvest the other evening. And despite the fact that we were rushing dinner prep in order to get out the door for church, I decided an impromptu Eggplant Parmigiana was in order … and in the process ended up making a little Oven Fried Zucchini as well. 😉

And we did indeed have 10 minutes to devour it, which sometimes happens with a family of 9. 🙂

The preparation for these 2 dishes is SUPER easy, and definitely a favorite of our family! So if you have a few fresh eggplants on hand, and a zucchini or two, here is what you should do with them. 😀


  1. Wash the Eggplant, and chop off the ends.


2. Cut them into slices that are about 1/2″ thick {maybe just a tad wider}.

Note to self: Eggplant taste much better without the skin {which can be a bit tough}. Peeling after slicing would be a fabulous idea for next time!


3. Brush both sides and edges with mayonnaise.


4. To prepare the bread crumbs, we like Progresso Italian Bread Crumbs. Pour some into a bowl, then add about 1/3 of that amount in Parmesan Cheese, and a little Salt to taste.



5. Coat the Eggplant slices thoroughly in the bread crumbs, rolling them around until all sides are covered.


6. Place them in a single layer, on a greased baking pan.

7. Bake in preheated 425 degrees oven, for 5-7 minutes. Flip to the other side with a spatula, and bake again for about 5 minutes. You want them to be a bit bubbly, and starting to crisp. Tender when pricked with a fork.

8. Top with sauce {we pre-warm some in a bowl and spoon over top} and shredded mozzarella cheese, then return to the oven until the cheese is melted and the eggplant begins to crisp and bubble.


To prepare the Zucchini, you will use a very similar method.

Slice lengthwise into quarters, then chop each quarter in half for shorter pieces.


Dip each zucchini piece in oil, and coat thoroughly. Toss them all in your leftover breadcrumbs, or prepare some additional crumbs.


Bake at 425 degrees until a fork goes in easily, and they begin to crisp.

Serve with warm sauce.



That’s it! 2 of our favorite quick and easy methods for preparing fresh garden Eggplant and Zucchini.

What are your favorite ways to prepare homegrown vegetables?


2 thoughts on “Oven Fried Eggplant and Zucchini

  1. Longtime reader, first time commenter. 🙂

    Thanks for posting this.
    I’ve been looking for an easy eggplant recipe and this worked just perfect!
    We didn’t have the Progresso bread crumbs (we only get them when Sam’s Club has them in stock) so I used what I had… “Vigo- Italian Style Panko Bread Crumbs”.

    I can’t wait to try it with the Progresso crumbs, they have a bit more delicious seasoning.

    Your blog is a joy to read.

    Best wishes and blessings!


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