veggie parm

Name: Veggie Parm
Prep time: 15 min
Cook time: 50 min
Yield: 6
Cuisine: Italian
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 cup(s) mozzarella cheese grated; 1 cup(s) parmigiano-reggiano, grated; 3-4 cup(s) favorite marinara sauce; - olive oil for drizzeling; 1 cup(s) italian breadcrumbs

(1 RATING)

32 Pinches 3 Photos

Lisa G. Sweet Pantry Gal

Buffalo, NY

Updated on Aug 7, 2013

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

Rate

prep time 15 Min

cook time 50 Min

method Bake

yield 6 serving(s)

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 cups mozzarella cheese grated
1 cup parmigiano-reggiano, grated
3-4 cups favorite marinara sauce
- olive oil for drizzeling
1 cup italian breadcrumbs

How To Make veggie parm

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.

Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes