Veggie Parm

Lisa G. Sweet Pantry Gal

By
@2sweetinc

I love this recipe, inspired by one of my favorite chefs Giada. With a few tweeks and using my own sauce, great dish!


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Comments:

Serves:

6

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

1
eggplant cut in 1/4 in slices
3
peppers cut in four chunks (tri peppers very nice)
1 large
zucchini cut in slices
1
squash cut in slices
s&p
3 c
mozzarella cheese grated
1 c
parmigiano-reggiano, grated
3-4 c
favorite marinara sauce
olive oil for drizzeling
1 c
italian breadcrumbs

Directions Step-By-Step

1
Butter square baking dish.
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.
2
Layer in buttered dish.
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.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy