Vegetable Parmigiana Recipe

Name: Vegetable Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 tablespoons olive oil; 1 medium eggplant, cut into 1/2-inch thick slices; 1 large zucchini, cut into 1/2-inch slices; 1 medium onion, sliced; 3 large garlic cloves, chopped; 1 teaspoon fresh basil, crushed; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; 1/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 4 ounces tomato sauce; 1 (15 1/2 ounce) can diced tomatoes; 1 cup mozzarella cheese, shredded; 1 tablespoon parmesan cheese (optional)

Servings: persons

2 -3 tablespoons olive oil
1 medium eggplant, cut into 1/2-inch thick slices
1 large zucchini, cut into 1/2-inch slices
1 medium onion, sliced
3 large garlic cloves, chopped
1 teaspoon fresh basil, crushed
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 ounces tomato sauce
1 (15 1/2 ounce) can diced tomatoes
1 cup mozzarella cheese, shredded
1 tablespoon parmesan cheese (optional)

1
In large skillet, heat oil over medium heat. Add eggplant, zucchini, onion, and garlic. Cook, stirring occasionally, until tender (about 15 minutes).
2
Meanwhile, grease a 2 quart shallow baking dish. Preheat oven to 375 degrees.
3
Stir basil into vegetable mixture. Spoon mixture into casserole dish.
4
In a separate bowl mix together tomato sauce, diced tomatoes, oregano, salt, and pepper.
5
Pour tomato mixture into casserole, completely covering vegetables. Cover with mozzarella cheese. Sprinkle with Parmesan cheese if desired.
6
Bake in preheated oven 20-25 minutes or until cheese is melted.

678

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 14 ingredients. The key ingredients include: 2 -3 tablespoons olive oil, 1 medium eggplant, cut into 1/2-inch thick slices, 1 large zucchini, cut into 1/2-inch slices, 1 medium onion, sliced, and more.

Yes, Vegetable Parmigiana 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 Parmigiana

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