3 Videos | Photo: Vegetable Parmesan Recipe
Ingredients
- Butter, for greasing
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
- 2 medium fennel bulbs, trimmed and sliced into 1/4-inch thick pieces
- 1 red bell pepper, cut into thirds
- 1 yellow bell pepper, cut into thirds
- 1 orange bell pepper, cut into thirds
- 1 (26-ounce) jar marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan
- 1 cup plain bread crumbs
Directions
Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.
Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes
Remove from the oven and cool for 10 minutes before serving.
Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.
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By Paris-France
Allen, Texas
on January 08, 2012
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The first night we made this, we all thought it was just okay. The next night we had it for leftovers with a big salad and garlic bread and it was freakin' amazing!!! My biggest tip is to make it the day before. It's like night and day the difference in flavor!!!! Love this recipe and will make again. Next time I'll do zucchini, eggplant, and fennel for the veggies. :D
By anncrowe
on November 06, 2011
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Fantastic! My first grader gobbled up the eggplant & my neighbors raved! Delicious dinner and easy to put together. I've never cooked with eggplant or fennel before, but now these two veggies will be in our regular rotation.
By CB219
on October 13, 2011
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This was just ok, and I was disappointed with the outcome. I made this because Giada says this is a way to serve vegetables to picky eaters and kids...maybe my picky eaters saw the vegetables going into the dish and turned up their nose from the get-go. I served this to my husband, and kids - they all disliked the dish. I thought it was good myself, but it is not worth making again when everyone else hated it. If you are making this to get your kids to eat vegetables, I would think twice about their eating habits and the likelihood they will try it.
Read all 66 reviews