Vegetable Parmesan Recipe

Name: Vegetable Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 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 yellow bell pepper, cut into thirds; 1 orange bell pepper, cut into thirds; 1 (26-ounce) jar marinara sauce; 3 cups shredded mozzarella cheese; 1 cup grated Parmesan; 1 cup plain bread crumbs

Servings: persons

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 yellow bell pepper, cut into thirds
1 orange bell pepper, cut into thirds
1 (26-ounce) jar marinara sauce
3 cups shredded mozzarella cheese
1 cup grated Parmesan
1 cup plain bread crumbs

1
Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
2
Put an oven rack in the center of the oven.
3
Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.
4
Drizzle the eggplant slices, fennel slices and peppers with olive oil.
5
Season with salt and pepper.
6
Grill the vegetables for 3 to 4 minutes each side until softened.
7
Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish.
8
Arrange the eggplant slices on top.
9
Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese.
10
Arrange the peppers in a single layer on top.
11
Spoon 3/4 cup of marinara sauce over the peppers.
12
Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese.
13
Arrange the fennel on top and cover with the remaining sauce.
14
Sprinkle with the remaining cheese.
15
Scatter the bread crumbs over the cheese and drizzle liberally with oil.
16
Bake until the top is golden and forms a crust, about 30 to 35 minutes
17
Remove from the oven and cool for 10 minutes before serving.
18
Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Vegetable Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Parmesan

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