Vegetable Parmesean
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Butter, for greasingOlive Oil for drizzlingKosher Salt and Freshly Ground Black Pepper1 medium eggplant, cut into 1/4 to 1/2 inch thick slices2 medium fennel bulbs, trimmed and sliced into 1/4 inch thick pieces1 red bell pepper, cut into thirds1 orange bell pepper, cut into thirds1 yellow bell pepper, cut into thirds1 (26-ounce) jar marinara sauce2 cups shredded Mozzarella cheese1 cup grated parmesean1/2 cup plain breadcrumbs
Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 F. Butter a 13x9 inch baking dish.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 387.7
- Total Fat: 24.1 g
- Cholesterol: 26.3 mg
- Sodium: 895.4 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 4.7 g
- Protein: 16.7 g
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