Vegetable Parmesan

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I prepared this recipe by roasting the vegetables in the oven and assembling it the day before I cooked it. I left off drizzling with oil until it was ready for the oven....EVERYONE raved about it and asked for the recipe!! This one is definitely saved to My Recipe Box!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved this recipe it was so cheesy and moist, all the vegetables gave it something special. Great mix will definitely make this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

totally turned out runny and sloppy...couldn't get a crust to form on top at all.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This dish is to DIE FOR! I used two thirds fresh mozzarella along with regular moz, but otherwise didn't change a thing. INCREDIBLE flavor and fun to make (re: the grilling. Highly recommend as a suggestion when those "non-meat eating" friends drop by.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I gave it 5 stars because, yes, it was excellent. However, it was far too complicated in how it was made. Grilling the veggies was a lot of messy work. Starting from scratch, roasting the veggies all at once in the oven is far easier with no clean up. No benefit of grilling. If you do it outside, there is also no clean up. I did try it on my inside grill and found it to be time consuming and messy. Much more grilling time than the recipe suggested to get veggies tender. The combo of vegetables was excellent and crisp tenter. Easy to make when you have leftover roasted vegetables and sauce in the fridge. Any combnation of cheese works too. I put fresh basil leaves in the layers as well.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So delicious! After putting together, freeze and then finish cooking at a later time. It is so flavorful! My family and friends love it!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Best recipe ever!!! I made this just as as the recipe directed and it was awesome! Couldn't stop eating it. My husband said that it was better than any restaurant eggplant parm that he has ever had. Will make it for all our family gatherings. Thanks Giada!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

so perfect , the texture the taste , looking forward to try with different vegetables .

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was an easy recipe to follow and it turned out wonderful. This one will be listed as a favorite in my recipe book. Thanks Giada.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Something about the texture of the eggplant, the bite of the peppers, the sweetness of the fennel, the creaminess of the mozzarella, and the saltiness and crunch of the parmesan make this recipe perfect. I made this once the exact way she did it. And then once with about 2/3 the mozzarella, and with slicing the peppers and fennel a bit finer. It was easier to eat the second way and not overly-cheesy. Either way is amazing though!