Veggie Parm

Lisa G. Sweet Pantry Gal


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


★★★★★ 1 vote

15 Min
50 Min


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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

How to Make Veggie Parm


  • 1Butter 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.
  • 2Layer 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.

Printable Recipe Card

About Veggie Parm

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

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