1 Video | Photo: Vegetable Parmesan Recipe
Ingredients
- Butter, for greasing the baking dish
- 1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
- 2 medium fennel bulbs, trimmed and cut into 1/4-inch thick slices
- 2 zucchini, trimmed and cut lengthwise into 1/4-inch thick slices
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 (26-ounce) jar marinara sauce, divided
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan, divided
- 1 cup plain bread crumbs
Directions
Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch baking dish. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle the eggplant, fennel and zucchini slices with olive oil. Season with salt and pepper. Grill the vegetables until softened, 3 to 4 minutes each side. (The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until soft).
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 fennel slices 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. Arrange the zucchini 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, 30 to 35 minutes.
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By silverbelle_san...
La Jolla, CA
on February 10, 2012
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This was DELICIOUS! I made it a second time and added portobello mushrooms! I agree with a previous post that this recipe is very flexible in that you can use whatever veggies you prefer. If baking the veggies and using fennel, make sure the fennel is baked for at least 20 - 25 minutes (longer depending on your oven until they are nice and soft. What a great dish!
By Ruthfh731
Gaithersburg, MD
on January 21, 2012
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This was the best and everyone loved it. I also saw this on Giada's Christmas Special this year and decided to make it for Christmas. I didn't have enough Fennel so I used an onion and after grilling, since they both broke apart, I mixed together and spreaded as a layer. I used the italian bread crumbs since I like those better. This dish was awesome. Thank you Giada.
By Kristin871
Manteno, IL
on January 12, 2012
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OMG!!! I saw this on her “Giada’s Family Christmas” special over the holidays and it looked so good. I really tried to make this with fennel but I could not get in the stores when I was looking so I subbed fresh spinach instead. It was delish! Grilling the eggplant and zucchini really made a difference, brought out a wonderful flavor. This was very filling and I had this as a main dish. I can see this recipe being quite flexible to use what veggies you prefer but the eggplant was great. This will be a regular recipe in my house.
Read all 19 reviews