Eggplant and Zucchini al Forno

What you’re looking at is more than a simple eggplant parm. This Veggie al Forno with Eggplant & Zucchini layers texture and bright Mediterranean flavors for a striking presentation and satisfying bite. It’s wonderful as a hearty side for pasta or as a main course with a green salad.

I first saw this elegant version on Instagram and was inspired by Jamie Oliver’s take in his cookbook Jamie Cooks Italy. I adapted the steps to focus on a rustic, flavorful tomato sauce and crisp, golden fried vegetable slices that hold up beautifully in the oven.

Quick note: skip the jarred marinara for this one. A simple, made-from-scratch tomato sauce with olives, garlic and good olive oil lifts the whole dish.

Let’s prepare the flavorful tomato sauce for your Veggie al Forno with Eggplant & Zucchini

What you need for the sauce

Medium onion — finely chopped (white, yellow or sweet will work).
Garlic — several cloves, finely chopped or minced.
Olive oil — extra virgin preferred for flavor.
Pitted green olives — Castelvetrano or Cerignola are great for texture and a mild buttery flavor.
Canned plum tomatoes — quality whole tomatoes (San Marzano-style if available); crush by hand for rustic chunks.

Peel and finely chop the onion and garlic.
Heat the oil in a medium pan over medium-low heat.
Add the onion and garlic and sweat gently.
Tear or roughly chop the olives and add them once the onion begins to soften.
Cook about 5 minutes until softened, stirring occasionally.

Scrunch the canned tomatoes in their juice with clean hands and add to the pan.
Swirl a splash of water in the empty can and add that, then stir to combine.
Season with salt and freshly ground black pepper to taste.
Simmer gently while you prepare the vegetables.

Time to gather the remaining ingredients for Veggie al Forno

Neutral oil for frying — extra-virgin olive oil works well and adds flavor; alternatively use a refined neutral oil for frying if you prefer.
Zucchini — unpeeled, cut on the diagonal into scant 1/2-inch slices.
Eggplant — cut into scant 1/2-inch slices; peel if using globe eggplant for a more pleasant texture.
Flour — unbleached all-purpose (or a gluten-free alternative if needed).
Eggs — large, beaten with a pinch of salt.
Fresh basil — fragrant leaves for layering and finishing.
Parmesan — freshly grated for maximum flavor.
Scamorza — thinly sliced (a firmer, drier stretched-curd cheese similar to mozzarella; smoked or fresh as preferred).
Large ripe tomatoes — heirloom or beefsteak, sliced thinly for the top layer.
Salt and freshly ground black pepper for seasoning.

Preheat the oven to 355°F (180°C).
Pour about an inch of oil into a large, wide skillet over medium heat to warm while you slice the vegetables.
Slice zucchini and eggplant to a scant 1/2-inch thickness.
Set up dredging stations: flour in a shallow bowl seasoned with a pinch of salt and pepper; beaten eggs in another bowl.
In batches, coat each slice in flour, dip in egg, let excess drip off, and carefully lower into the hot oil.
Fry until golden on both sides, then drain on paper towels; refresh oil as needed.

Fan a layer of fried eggplant across the base of a deep 9-inch springform tin or an equivalent baking dish.
Pick over basil leaves, spoon on two large spoonfuls of the tomato sauce, sprinkle a dusting of grated Parmesan and add a light layer of sliced scamorza.
Carefully fan a layer of zucchini on top, then repeat the layers—eggplant, sauce, Parmesan, scamorza, zucchini—until the prepared vegetables are used (reserve fresh tomatoes for the top).

Tip: a springform tin makes for a dramatic presentation when you remove the sides before serving, but a regular baking dish works fine too. If using springform, place it on a rimmed baking sheet and wrap the base in foil to catch any juices.

Slice the fresh tomatoes and arrange them overlapping on top, gently pressing to compact the layers.
Drizzle with olive oil and season from a height with salt and pepper.
Bake for about 30 minutes until golden and bubbling around the edges.
Remove and cool to room temperature, then release from the tin and finish with remaining basil before serving.

This dish is wonderful in summer when tomatoes and eggplants are at their peak, but it can be enjoyed year-round as long as you use the freshest produce you can find. Multi-colored heirloom tomatoes make the final presentation especially beautiful and flavorful.

Veggie al Forno with Eggplant & Zucchini — Recipe Summary

Overview

Adapted from Jamie Cooks Italy. A layered baked vegetable dish that serves as a hearty side or a main course. Total time about 2 hours 30 minutes including resting and prep; serves 8 to 12.

Ingredients (high level)

Tomato Sauce

1 medium onion, finely chopped
2 cloves garlic, chopped
1 tbsp olive oil
2 oz pitted green olives, chopped
1 – 28 oz can quality plum tomatoes, crushed by hand
Salt & pepper to taste

Veggie al Forno

Neutral oil for frying
3 medium zucchini, sliced
3 medium eggplants, sliced
2/3 cup unbleached all-purpose flour
5 large eggs, beaten
1 bunch fresh basil
2 oz freshly grated Parmesan
4 oz scamorza, thinly sliced
4 large ripe tomatoes, sliced
Salt & freshly ground black pepper

Instructions (concise)

Make the sauce: sweat onion and garlic in olive oil, add chopped olives, then crushed tomatoes and a splash of water from the can. Season and simmer gently.
Preheat oven to 355°F. Heat frying oil and prepare flour and beaten eggs for dredging. Fry sliced eggplant and zucchini until golden; drain.
Assemble in a deep 9-inch pan: layer eggplant, basil, sauce, Parmesan and scamorza, then zucchini, repeating until filled. Top with sliced fresh tomatoes, drizzle with oil and season.
Bake about 30 minutes until golden and bubbling. Cool to room temperature, release from pan, garnish with basil and serve.

Enjoy this Veggie al Forno with Eggplant & Zucchini as a flavorful, comforting dish that showcases fresh summer produce or brightens a cooler-season table when you can source quality vegetables.