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 cookinmama119
on April 13, 2013
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Loved this recipe! It was more time consuming than indicated...I had to grill the vegetables for longer than it said. I also needed a bit more sauce. That being said, it is such a hearty meal...too much for 2 people. No worries though, I froze the leftovers in individual portions and took them out to eat over the next 6 months during my husband's deployment. Those leftovers were just as great as the first time around, if not better, because there was no work involved! : This is definitely a freezable meal, even if it's cooked!
By Loves2Cooks
on March 16, 2013
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I made this the other day. And it was delicious. Everyone loved it. The only thing I changed was the fennel. I substituted it for zucchini and yellow squash. Also I added some leeks to the pepper and squash layers. I roasted the vegetable in the oven instead of the grill. It's super easy to make.
By awolf88742_10340802
Noblesville, IN
on December 29, 2012
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YUM! The store was out of eggplant (really so I skipped it and used large mushrooms instead. We loved this recipe! We had it a second night and served it over spaghetti...I've already made another batch and put it in the freezer for a last minute meal. (I roasted the veggies in the over at 425 for 30 min and they were perfect.
Read all 84 reviews