Vegetable Parmesan

Name: Vegetable Parmesan
Yield: 4 to 6 servings
Ingredients: Unsalted butter, for the pan; 1 medium eggplant, cut into 1/4- to 1/2-inch-thick slices; 2 medium fennel bulbs, trimmed and sliced 1/4 inch thick; 1 red bell pepper, cored, seeded, and cut into thirds; 1 yellow bell pepper, cored, seeded, and cut into thirds; 1 orange bell pepper, cored, seeded, and cut into thirds; 1/4 cup olive oil, plus more for drizzling; Salt and freshly ground black pepper; 1 (26-ounce) jar marinara sauce (3 1/3 cups); 3 cups (12 ounces) shredded mozzarella cheese; 1 cup freshly grated Parmesan cheese; 1 cup plain dried bread crumbs

December 20, 2011

Of all the recipes I’ve done for Giada at Home on TV, this one has been the biggest hit with both viewers and my crew. I’ve always said that if you want to get kids (and picky adults) to eat something, bake it with marinara and cheese and they’ll be demanding seconds. You’ll be happy because they’re eating lots of healthy veggies, they’ll be happy because it tastes awesome, and as an added bonus, your kitchen will smell fantastic, too. Use any vegetable that you love or have on hand in this dish; it’s very versatile.

Recipe information

Yield
4 to 6 servings

Ingredients

Unsalted butter, for the pan

1 medium eggplant, cut into 1/4- to 1/2-inch-thick slices

2 medium fennel bulbs, trimmed and sliced 1/4 inch thick

1 red bell pepper, cored, seeded, and cut into thirds

1 yellow bell pepper, cored, seeded, and cut into thirds

1 orange bell pepper, cored, seeded, and cut into thirds

1/4 cup olive oil, plus more for drizzling

Salt and freshly ground black pepper

1 (26-ounce) jar marinara sauce (3 1/3 cups)

3 cups (12 ounces) shredded mozzarella cheese

1 cup freshly grated Parmesan cheese

1 cup plain dried bread crumbs

Preparation

Step 1
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place an oven rack in the center of the oven and preheat the oven to 375°F. Butter a 13 x 9-inch glass baking dish.
Step 2
Toss the eggplant, fennel, and bell peppers with the 1/4 cup olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes on each side, or until softened.
Step 3
Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of the mozzarella cheese and 1/3 cup of the Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of the marinara sauce over the peppers. Sprinkle with 1 cup of the mozzarella cheese and 1/3 cup of the Parmesan cheese. Layer the fennel on top and cover with the remaining sauce. Sprinkle the remaining mozzarella and Parmesan cheeses on top. Sprinkle the bread crumbs over the cheese and drizzle with olive oil.
Step 4
Bake for 30 to 35 minutes, until the top is golden and forms a crust. Let cool for 10 minutes before serving.
Cook’s Note
Step 5
The vegetables can also be baked in a 375°F oven for 15 to 20 minutes, or until softened.

Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved. Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.

TagsCasserole Eggplant Vegetable Fennel Root Vegetable Bell Pepper Mozzarella Cheese Dairy Parmesan Main Dinner Nut Free Vegetarian Oven Bake Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Cook’s Note

Step 5

Recipe notes