Vegetable ParmeseanSubmitted by: KNICKLENSP
Introductionadapted from a Giadia De Laurentiis recipe. A la "Giada at Home" adapted from a Giadia De Laurentiis recipe. A la "Giada at Home"
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 orange bell pepper, cut into thirds
1 yellow bell pepper, cut into thirds
1 (26-ounce) jar marinara sauce
2 cups shredded Mozzarella cheese
1 cup grated parmesean
1/2 cup plain breadcrumbs
Drizzle the eggplant slices, fennel slices, and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3-4 minutes on each side until softened.
Spoon 3/4 cup of the marinara sauce over th bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 2/3 cup of Mozzarella cheese and 1/3 cup of parmesean cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of the marinara sauce over the peppers. Sprinkle with 2/3 cup of mozzarella cheese an 1/3 cup of parmesean cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the breadcrumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30-35 minutes.
Remove from oven and cool 30 minutes before serving.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KNICKLENSP.