Roasted Vegetable Parmesan with Goat Cheese

Roasted vegetable parmesan in a casserole dish with a wooden spoon

Sometimes, the easy way out is also the most delicious. 

Sometimes the easy way is quicker, healthier, and more weeknight friendly than the respected, traditional way. 

2019 is not about adhering to tradition. 

It’s about vegetarian main courses, celebrating local, sustainable bounty, minding our health, saving a cow. 

Roasted vegetable parmesan in a casserole dish.

Roasted Vegetable Parmesan with Goat Cheese is loaded with creamy layers of eggplant and zucchini suspended in sweet, bright marinara sauce.

Crowned with melting pools of goat cheese and a crispy breadcrumb topping, this is not just a meal for vegetarians.

It’s a symbol of the way we should all eat in 2019; vegetables seasoned heavily and lovingly, served lavishly, occasionally enhanced with cheese. 

Roasted vegetable parmesan on a white plate.

Eggplant Parmesan is the best expression of a vegetable treated extravagantly: sliced thin, breaded and fried, nuzzled into a bath of red sauce and blanketed with cheese. It requires a knife and fork to navigate the excess, and it’s one of the most delicious things I’ve ever eaten.

But it’s the one dish I will never make at home. 

It’s difficult to make, requires a lot of time, and it’s available at every Italian restaurant.

This recipe cuts out the difficult steps of Eggplant Parmesan (breading and frying) to create an easier, healthier, weeknight version that lasts for leftovers and serves a variety of diets. It’s not only good for vegetarians but also for the lactose-intolerant; Parmesan and goat cheese do not have lactose in them, and this recipe avoids lactose-heavy mozzarella. 

Let’s make Roasted Vegetable Parmesan

Thin rounds of raw zucchini and eggplant on a sheet pan.

Toss thin rounds of eggplant and zucchini with olive oil and plenty of salt, roast until they cripple and turn soft, then layer them with jarred marinara and freshly grated Parmesan cheese. 

Roasted eggplant in a casserole dish with marinara sauce and parmesan cheese.

A topping of fresh breadcrumbs adds a satisfying crunch, while the goat cheese creates an unexpected tanginess that brightens up the whole dish. 

Layers of roasted eggplant and zucchini in a casserole dish with marinara, parmesan and goat cheese.

The vegetables here are not a conduit for oil and cheese. They are the main event, the reason for eating and gathering. 

Sometimes the easy way out is not only delicious, but healthy, satisfying, and crowd friendly. 

Sometimes the easy way out is exactly how modern cooking, and eating, should be.

Roasted Vegetable Parmesan with Goat Cheese

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.67 out of 5)
Serves: 6
Prep Time: 20 minutes Cooking Time: 50 minutes Total Time: 1 hour 10 minutes

A hearty, weeknight-friendly, healthier version of Eggplant Parmesan. It's a unique, lactose-free twist on classic.


  • 2 pounds eggplant, unpeeled, and sliced into 1/4-inch thick rounds
  • 1 pound zucchini, unpeeled and sliced into 1/2-inch thick rounds
  • Extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 ½ cups fresh breadcrumbs or panko
  • 4 teaspoons granulated garlic
  • 1/4 cup fresh parsley leaves, chopped
  • 1 (24-ounce) jar of your favorite marinara sauce
  • 1 cup freshly grated Parmesan cheese
  • 4 ounces goat cheese



Preheat the oven to 425 degrees.


Lay the eggplant and zucchini in one layer on 1-2 sheet pans. Drizzle everything with olive oil, season with salt and pepper. Be sure to use plenty of olive oil on the eggplant, it can absorb a lot. Taste a zucchini and adjust seasoning as needed.


Roast for 20-25 minutes until the vegetables are tender and browned. Keep the oven on and reduce the temperature to 400 degrees.


Meanwhile, make the breadcrumb topping. Mix the breadcrumbs with the granulated garlic, parsley, ¼ cup of olive oil and 1 teaspoon salt. Set aside.


Spread a third of the marinara sauce (about 8 ounces) on the bottom of a large baking dish. Arrange half of the eggplant on top in one layer, followed by a third of the Parmesan. Repeat with another third of the marinara sauce, followed by the remaining eggplant and another third of Parmesan. Top with remaining third of marinara sauce.


Top with the zucchini slices and remaining 1/3 cup of Parmesan. Dollop small rounds of goat cheese evenly on top. Sprinkle the breadcrumb mixture over everything.


Roast uncovered for another 25-30 minutes, until bubbling and golden brown. Allow to sit at room temperature for 5-10 minutes before serving.


  • 395 Calories


Fresh breadcrumbs really elevate this dish and aren't hard to make. Simply pulse a couple slices of your favorite bread in a food processor until small crumbles are formed. Voila! Fresh breadcrumbs. You can definitely double the amount of goat cheese and intersperse it throughout more layers rather than just on top, but I was trying to avoid buying more than one 4 oz. package. Try a Montepulciano d’Abruzzo with dark fruit flavors and good acidity to match the marinara sauce. This type of red is light enough that it won't overpower the vegetable, but it has enough weight to stand up to the heartiness of this dish.

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    Roasted Vegetable Parmesan with Goat Cheese — American Home Cook | My Meals are on Wheels
    September 2, 2019 at 7:22 am

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