vegetable parmesan
 
 
Ingredients
  • Butter, for greasing
  • Olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 medium eggplant, cut into ¼ to ½-inch thick slices
  • 2 medium fennel bulbs, trimmed and sliced into ¼-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 26oz marinara sauce (jar or homemade)
  • 3 cups shredded mozzarella cheese
  • 1 cup plain bread crumbs (3 wheat bread slices ground in food processor)
Instructions
  1. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.
  2. Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
  3. Place ¾ cup of the marinara sauce over the bottom of baking dish. Arrange the eggplant slices on top and sprinkle with 1 cup of mozzarella cheese. Next layer the peppers followed be ¾ cup of marinara and 1 cup mozzarella. Layer the fennel on top and cover with the remaining sauce and cheese. Evenly scatter scatter the bread crumbs on top and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes.
  4. Remove from the oven and cool for 10 minutes before serving.
Notes
Vegetables may also be roasted on a baking sheet in a 375 degree F over for 15 to 20 minutes.
Recipe by pretty plain janes at https://prettyplainjanes.com/2014/09/25/vegetable-parmesan/