Vegetable Parmesan

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This looked delicious, but take a tip from others and make a substitution for the fennel. I like fennel, but it really overpowered the other vegetables and even the cheese and sauce. Also, I moved the peppers and fennel from the grill pan to the oven because they just weren't softening enough. A lot of work for a just OK dish. I don't think I'd make it again.

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When I made this I made a few changes based on the other reviews and it still was very good. I started by peeling the eggplant then salting it and letting it drain to extract any bitterness.I also substituted onions for the fennel. Then I grilled the peppers, eggplant, and onions on my gas grill over low heat until they were a little more done than the recipe calls for. I also used Classico brand sauce with basil. I really like this brand and there are so many great flavors. If you wanted just a little meat try the Classico sauce with sausage. I liked the bread crumbs on top.

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Let me be up front by saying that I do NOT like vegetables and my husband is pickier than I am. But it looked so good that I just had to try it and boy am I glad I did!
This is sooooooooo yummy. I did roast the veggies before hand in the oven and added romano cheese in with the parmesan as well as adding some sauteed onions on top of the fennel. It is filling and delicious! YAY VEGGIES!!! Oh yeah and despite finding out what was actually in it, hubby really liked it too.

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This was fantastic! I did not have fennel on hand, so I used Zucchini, Bell Peppers, Eggplant, and added Onions as some others have suggested. I also made Giada's homemade marinara earlier in the day and that addition simply put this dish over the top! The fiance was skeptical about a dish where the vegetables are the star, but he quickly came around and agreed it was wonderful. I will definitely make this again!

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I made this recipe for friends and everyone thought it was delicious. I made a few modifications: I used a vidalia onion instead of fennel. I added zucchini. Used panko bread crumbs. As a leftover, it tasted even better.

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This was pretty good, but I am so glad I paid attention to other reviewers re baking the vegs before using them. And even after baking for 30 minutes, I wish I'd done it longer. Eggplant & peppers tasted a bit under-done. I also sliced the onions into ribbons and sauteed them. I did substitute fennel for zucchini, which was a good idea. I cut them in strips. Fennel and tomato together has a strange taste to me. Aside from baking instead of grilling for 3 minutes, I urge you to chop up the peppers and onion and definitely the fennel. Eggplant large circle cut good, but I did peel them. My kids liked it, but said next time, please put more vegetables in it. Oh, and I did add chopped parsley to bread crumbs and drizzled with olive oil before baking.

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a quick pasta with everything you need to make a great meal; just added some chicken meatballs that I keep in the freezer and garlic bread for a complete meal

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I gave this a 5 since I've made a similar dish and it was great. As for the "runny" problem, somewhere I learned to slice and salt the eggplant, let sit for 20 minutes and then gently mash out the moisture before cooking--this also seems to make it "creamier". Thanks for all the tips and variations--will do 1/2 fennel and 1/2 eggplant and then quickly saute extra moisture out of mushrooms. Maybe some basil...?

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I made this for dinner today and it is sooooooooooooo good!! I did not use fennel (didn't have any , i used onion and I don't like egg plant so I used mushrooms. I didn't have enough of the regular mozzarella so I used soy cheese with mozarella flavor and couldn't even tell the difference (plus its way less calories, the only thing about the soy cheese is that it doesn't really melt that great it just becomes stringy, which I still like. Everyone got seconds so I will definitely be making this regularly since it helps towards my goal of eating healthier :

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This was great. I put it in the oven as the recipe instructed and the vegetables didn't turn out too crunchy at all. I definitely plan to make this again!