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Eggplant Parmesan Zucchini Casserole

This easy Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food. With amazing flavors from only 6 ingredients, this easy recipe will become a staple in your kitchen.

Eggplant Parmesan Zucchini Casserole coming out of the oven.

Who doesn’t love comfort food? I know we all get on board with this. Good things are waiting for you coming out of a single casserole dish like my Mashed Cauliflower Green Bean Casserole, the Easy Vegan Taco Lasagna, or the Mexican Street Corn Potato Casserole.

There is so much more to enjoy. Feel free to browse around and have fun.

When Eggplant Parmesan comes to your mind I know you probably expect this isn’t dairy free. Of course you’re right. Traditionally it will be served with a creamy sauce made from butter, Parmesan, some eggs and is covered with lots of cheese.

I have to admit this was definitely a dish pre vegan days I really enjoyed.

Serve it to me and that was gone in no time. It was just the combination fried eggplant slices, layered with tomato sauce and cheesy cream sauce, baked with cheese to perfection.

Showing the crust of the Eggplant Parmesan Zucchini Casserole

Hmm, I can definitely see where the love for dishes like that came from. So for me it was high time to recreate my favorite in a vegan way. Just take a look at the pictures.

I would say the result speaks for itself. But it is so much better and of course more delicious. Nothing beats homemade so this is not your traditional version, but in my version it got a fantastic makeover, is vegan and gluten free.

I can happily confirm I served this to some friends, all meat lovers and all knew the original well. So they know the taste and smell in detail.

And they all agreed the taste of my vegan version is much better than the classic, so this is the best compliment that you can receive.

Be prepared to wow yourself and your loved ones, friends, family with this Eggplant Parmesan Zucchini Casserole.

It’s addicting, creamy, comforting, better than the classic, super easy, cheesy, healthy, meat lover approved, drool-worthy, mouthwatering, packed with amazing flavors, shareable.

Garnishing the Eggplant Parmesan Zucchini Casserole with fresh basil.

How to make this vegan Eggplant Parmesan Zucchini Casserole

Make the white sauce according the directions from my Moussaka recipe. Add the chopped garlic. If you have concerns using oil (olive oil is a really healthy and good fat) just replace the amount with vegetable broth.

But it won’t turn out as rich as with oil. Note: if you want your sauce really smooth, just put it in a blender and blend until smooth.

Next and already last step: After the sauce is prepared and the eggplant and zucchinis are sliced, you’re ready to start assembling. Put some white sauce on the bottom of your casserole.

Follow this with a layer of eggplant slices, don’t forget to season with salt and pepper, otherwise it will turn out bland. Add tomato sauce, sprinkle some vegan parm and a layer of zucchini slices.

Again, season with salt and pepper.

Repeat these steps until all slices are gone. Last layer should be white sauce. Sprinkle with reserved vegan parm on top. Cover with aluminum foil and bake for around 50 minutes at 400°F.

Eggplant Parmesan Zucchini Casserole.

This makes a mouthwatering plant based dinner, lunch, or appetizer. Serve this plain on its own or with some bread.

My Eggplant Parmesan Zucchini Casserole is better than the classic, not only does it taste better, it’s also packed with some amazing benefits for you.

Eggplants come first. You can be sure that eggplants are full of vitamins C, K, and B6. Add minerals like fiber, potassium, folate, magnesium and more.

Zucchinis, which are our second health star in this casserole, are great to lower cholesterol levels.

Lifting a portion of the Eggplant Parmesan Zucchini Casserole out of the dish.

Growing eggplants indoors

Sometimes you don’t have a garden when living in an apartment. Or maybe your garden is simply already full of other things like flowers or plants. Then this indoor method might be a good idea to try.

Yes get ready and excited, do you know you can grown your own eggplant indoors? Use a traditional counter, but make sure it’s large enough.

Also make sure to control the temperature. Like tomatoes these are a member of the night shade family. So they need a warm place in your home more than tomatoes, which you can’t achieve with regular sunlight from the window.

A external light is needed. Don’t use LEDs, it won’t work. We need something with some serious power.

The time until eggplant is ripe depends on various factors. Sometimes it will take faster, sometimes it will take longer.

Collage of two pictures of the Eggplant Parmesan Zucchini Casserole with recipe title text.

If you make this give me a tag on Facebook and Instagram, snap a picture. Also if you try this method for eggplant growing I’m curious how was it for you?

But for now let’s get into the kitchen and enjoy, Florian.

Eggplant Parmesan Zucchini Casserole | #vegan #glutenfree #contentednesscooking #plantbased #dairyfree

Eggplant Parmesan Zucchini Casserole

Yield: 10
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This new for Eggplant Parmesan Zucchini Parmesan Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food. With amazing flavors from only 6 ingredients, this easy recipe will become a staple in your kitchen.

Ingredients

Instructions

  1. Make the white sauce according the directions from my Moussaka recipe. Add the chopped garlic. If you have concerns using oil (olive oil is really healthy and good fat) just replace the amount with vegetable broth. But it won’t turn out as rich as with oil. Note: if you want your sauce really smooth, just put it in a blender and blend until smooth.
  2. Next and already last step: After the sauce is prepared and the eggplant and zucchinis are sliced, you’re ready to start assembling. Put some white sauce on the bottom of your casserole. Follow this with a layer of eggplant slices, don’t forget to season with salt and pepper, otherwise it will turn out bland. Add tomato sauce, sprinkle some vegan parm and a layer of zucchini slices. Again, season with salt and pepper.
  3. Repeat these steps until all slices are gone. Last layer should be white sauce. Sprinkle with reserved vegan parm on top. Cover with aluminum foil and bake for around 50 minutes at 400°F.
Nutrition Information:
Yield: 10 Serving Size: 2 cups
Amount Per Serving: Calories: 284Total Fat: 16.8gSaturated Fat: 9.2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 438mgCarbohydrates: 24gFiber: 4.4gSugar: 14.2gProtein: 12.6g

Laura Ismail

Monday 23rd of August 2021

Loved this~ flavors were delicious ! I added a little breadcrumbs on top & didn’t use too much Béchamel sauce! Very good & easy to make!

Florian

Monday 23rd of August 2021

Thanks for your great feedback and sharing, Laura! Happy to hear it was such a big hit. I hope you'll find lots of more recipes to try.

Cathy

Tuesday 19th of January 2021

The vegan parmesan link goes to a beet tart recipe can you fix the link and provide steps to make the parmesan?

Florian

Tuesday 19th of January 2021

Hi Cathy! You can use the cashew parmesan from the tart. Hope that helps.

Kaci

Sunday 20th of September 2020

The link to the sauce from your basil pasta doesn’t seem to be working. How do I find this recipe? Also, how much sauce?

I can’t wait to try this!

Florian

Sunday 20th of September 2020

Hi Kaci! Thanks for mentioned it, fixed! Let me know how it turns out, enjoy.

Gina

Wednesday 19th of August 2020

Thank you from Manila, Philippines. I made this by chance when all i have in my vegetable bin is a few zucchinis and a couple of eggplants. And it was really delicious! And your Vegan Parmesan recipe is exactly what i was exactly looking for for years! Simple, easy and truly parmesan. Our family enjoyed the entire meal, totally wiped out. Thank you, Florian 🙏🏻

Florian

Wednesday 19th of August 2020

Thanks so much for your feedback, Gina! So happy to hear it was such a big hit. Next time, would you mind leaving a star rating with your feedback? It is super helpful for other readers to know about your experience. Thanks so much.

Terri

Saturday 15th of February 2020

I made the recipe and it was delicious, but didn't look anything like what was pictured. I also found the directions sparse and the ingredients out of proportion? I could not fit both sauces, 2 eggplants and 2 zucchinin a 9"x9" pan. I barely fit it all in a 9"X13" pan and had to reduce the layers of veges. The sauces and vegan parmesan are very tasty and saved the dish, but it was saucy. I did not know that you had to sweat eggplant. No mention of this in the recipe/blog, but there was something to this effect in the comments. Same with the thickness of slices of veges.

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