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The dish came out beautiful! The provolone added a nice taste to the vegetables as well! Loved this dish, will make again. Nutritious and delicious!
This is such a flavoursome dish! Made it as a side to steak. Lovely, easy and healthy. Will definitely make it again ! Thanks for a lovely recipe x
Very good! I omitted the peppers because I didn’t have any. I also used green tomatoes from the garden. I added some extra salt and pepper and it was very good!!!!
Fabulous! Great recipe. Great way to use this morning s harvest. Parsley was low so I substituted basil. Everything else the same.
Literally just finished making this and loved it. I only had grated Parmesan and goat cheese that I crumbled on top and loved the goat cheese. Had some leftover cooked herbed-crumbled turkey meat and added with green peppers and put on half the dish. Changed the flavour but still very good. It didn’t take that long and I will make this again.
This looked beautiful and tasted amazing!
What would happen if I skipped the onion and pepper part below? does it add something to the top zucchini, eggplant, tomato layer? I ask because my bf hates peppers and onions. I love them but maybe I should skip if it is very strong in flavor.
Hi Christina, why don’t you just put them under half of the dish? I love them and think they really add to the recipe. Of course you can skip them if you want.
I suppose I can do that. Thanks!
At my son’s house sitting with my grandkids, I noticed, too late, that there was no meat thawed out. I found zucchini and eggplant in the fridge, then found your recipe. I used what was at hand. No provolone. No peppers. No oregano. I used parmesan and 3 different cheddar cheeses. Also, I used cauliflower instead of peppers just for volume. As I was putting the cheese on top, it occurred to me that I forgot the tomatoes, which were fire roasted Italian spiced diced tomatoes from a can for lack of fresh tomatoes. So, they went on top. Also, the eggplant I had diced already to make it go further as I am serving it as a main dish. It’s in the oven right now. Photos forthcoming. It smells wonderful in here!!!
I added a bottom layer of ground turkey mixed with quinoa and it made a delicious main dish. My husband recently had a heart attack and I learned that eggplant is a great food for cleaning arteries. This was the first eggplant recipe I’ve ever tried and we loved it!
What a great way to turn the recipe into a main, thanks for the ground turkey suggestion Joan!
Hi Joan, how did you cook your ground turkey if you don’t mind me asking? I’d love to make this a main dish!
Do you use smoked Provolone cheese or aged Provolone cheese?
Regular, not smoked, provolone.
Well this is one delicious dish. I’ve made it several times now with different variations. The zucchini, eggplant and tomato remains the same. Ive sautéed the garlic with the onions and peppers. I’ve doubled it. Changed up the cheese. This time I’ve added feta cheese, fresh basil and parsley. And Italian breadcrumbs mixed with a little olive oil. Panko works great too! Always rave reviews. Great side dish, or a main for the vegetarian .
I’m so glad you like it Franny!
Tonight was the second time I made this and it turned out just as delicious as the first time! I used fresh veggies from the garden, plus mixed some bread crumbs, minced fresh basil, thyme and oregano, and shredded Italian cheese mix and sprinkled it over the top before baking. I didn’t use quite as much salt and it was plenty salty. I really like how this cooking method makes the zucchini and eggplant perfectly tender without being soggy or oily. And the dish is really simple! Thanks for the recipe!
I made this and it was delicious. Cutting the vegetables takes a bit of time but so worth the effort. I will make this dish again and again. I’m always looking for good healthy dishes and this is one of the best.
Hi Elise. I am happy I stumbled onto your beautiful blog. I love this recipe. I am from India, and was thinking of using some spices with the veggies. At what stage can I use the spices – Spices – crushed dry red chili, minced garlic, minced ginger, cilantro, aniseed, and lemon juice after the dish is cooked. Thanks for your advice.
I made the dish
I bought small eggplant
But still the eggplant was tough
broil it 5 minutes
It looked perfect
WHat did I do wrong
You need to bake the dish for 40 minutes and then broil it for 5. If the eggplant is still tough after that, it could be a particularly tough individual eggplant that just needs more cooking.
My brother and I made this yesterday for the family ^_^. Followed by sister and I making your Eggplant Parmesean for today’s lunch and both were delicious. I unfortunately could only find the big eggplant so they didn’t cook as fully as the zuchinni or make the dish pretty like yours but everyone still cleaned their plate.
I have never cooked eggplant before. When you cut it open do you need to take any seeds or pulp out? Does it need to be peeled?
No, you do not need to take out any seeds or pulp. The “pulp” is what you are going to eat. Some thick-skinned eggplants you may want to peel. It depends on the eggplant. For this recipe we are using narrow eggplants with relatively thin skins, so we did not peel them.
Leave it to my German oven to complicate this simple recipe. One hour in and the veggies are still crunchy. It looks pretty however.
This recipe was able to satisfy 3 meat lovers!!!! I skipped on the parsley and provolone cheese and only added a small amount of parmesan and it still turned out great.
I made this tonight on the grill with the lime/cilantro chicken. What a hit! I modified the recipe a bit. I omitted the peppers and I left the onion raw for the bottom layer. I used Roma tomatoes, and I brushed the assembled veggies with olive oil and the crushed garlic. I put everything in a pie tin covered with foil and put it on the grill for about 40 minutes. I added the cheese before serving. There wasn’t any browning under the broiler, but it was still very pretty.