Vegetable Parmesan

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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.

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SO GOOD. Instead of a yelllow pepper, I just used a green one. Loved the eggplant and fennel. Such a delicious, easy recipe!!!

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The first time I cooked this, I didn't tell my boys (ages 41, 21 and 20 that it was vegetarian. They LOVED it. I made two huge pans of it (I had doubled the amount thinking I'd freeze one pan and they loved it as in, "second helping, third helping, and gone the next day" - which is how you know its good in my house. I broke the news afterward and they still requested I make it again. It's an amazing way to cut a little red meat out of the diet - it is sooooo good! I've made it several times, and now I put extra mozzarella on it - can't seem to help myself, but the first time I made it exactly as directed and it turned out perfectly. A definite winner!

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Very good - the fennel was especially tasty. The peppers and fennel stayed slightly crisp which was nice, otherwise this dish would be too mushy. Highly recommend.

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Glorious. Added a vegan protein and goat cheese instead of mozzarella for a different kind of depth. Giada's recipes are always where I turn to first.

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This recipe is fantastic. I used eggplant, portabello mushrooms and zucchini. I roasted the veggies for about 20 minutes before assembling the dish. After it baked I let it sit for about 10 minutes before cutting and serving. Delicious and easy!

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This recipe is a hit at home and potluck. If a certain vegetable isn't available, you can easily substitute it for another. I've used zucchini and cauliflower and it always turns out great. When and IF I have leftovers, I put a half serving over homemade hash browns and wrap it up in a tortilla. Yum!

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Saw this recipe on the show this week, they did not have fennel in my grocery store, so I substituted portabella mushrooms? The dish is cooling as I type, looks great. I have some cold Rolling Rock beer to go with it. My new years resolution was to get off meat, so appreciate as many vegetable recipes as possible, love the show Giada.

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Excellent recipe. I followed it exactly and it was perfect. Full of flavor and the crust on top added great texture and taste. Thanks once again, Giada, for an outstanding dish!

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Giada, your recipes continue to amaze me! You convinced me to use fennel & it's one of my new favorite vegetables! I made a couple of changes just because of my personal preferences & it turned out PERFECT - absolutely yummy. I prepared the pan with cooking spray, I charred all the veggies with my grill pan, peeled strips off the eggplant because I used large black beauty eggplants whose skin I think is slightly bitter, layered the veggies from heaviest to lightest, used much less red sauce & cheese and cooked 50 mins until the crust was medium brown. It is important to let it rest at least 20 mins before serving so that the pieces aren't runny. This is definately a keeper recipe!