Lisa G. Sweet Pantry Gal
- eggplant cut in 1/4 in slices
- peppers cut in four chunks (tri peppers very nice)
- 1 large
- zucchini cut in slices
- squash cut in slices
- 3 c
- mozzarella cheese grated
- 1 c
- parmigiano-reggiano, grated
- 3-4 c
- favorite marinara sauce
- olive oil for drizzeling
- 1 c
- italian breadcrumbs
Preheat oven to 375.
Drizzel all cut vegetables with olive oil and S&P.
Using a grill pan, grill all veggies for 3-4 mins til softened.
first 1/3 cup sauce then eggplant, sprinkle with cup shredded cheese, and 1/4 cup parmesan.
Arrange peppers on top, sprinkle with cheeses and 1/3 cup sauce.
Arrange zucchinni and squash slices, pour 1/2 cup sauce, sprinkle remaining cheeses, and breadcrumbs on top. Drizzle with olive oil and bake for 30-35min. Till top is nice and golden. Let set for 10min before cutting and serving.