Vegetable Parmesan
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
57
Spice
54
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Put a grill pan over medium-high heat or preheat a gas or charcoal grill
3
Put an oven rack in the center of the oven
4
Preheat the oven to 375 degrees F
5
Butter a 13 by 9-inch glass baking dish
6
Drizzle the eggplant slices, fennel slices and peppers with olive oil
7
Season with salt and pepper
8
Grill the vegetables for 3 to 4 minutes each side until softened
9
Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish
10
Arrange the eggplant slices on top
11
Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese
12
Arrange the peppers in a single layer on top
13
Spoon 3/4 cup of marinara sauce over the peppers
14
Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese
15
Arrange the fennel on top and cover with the remaining sauce
16
Sprinkle with the remaining cheese
17
Scatter the bread crumbs over the cheese and drizzle liberally with oil
18
Bake until the top is golden and forms a crust, about 30 to 35 minutes Remove from the oven and cool for 10 minutes before serving
19
Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened