Vegetable Parmesan Recipe

Name: Vegetable Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 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, 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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