Vegetable Parmesan
By: Camille Yorio
Published: Tuesday, June 21, 2011 - 3:40pm

Ingredients




Kosher salt and ground black pepper
1 medium eggplant sliced long
3 small  organic Fennel Bulbs trimmed and sliced
4 red peppers cut in half
1 jar Home made marinara sauce
8 ounces to 16 polly o mozzerella cheese
1 cup Parmesan cheese
 cup bread crumbs
1 28 oz Tuttorosso crushed tomatoes

Preparation

1 Brush all vegetables with extra virgin olive oil salt and pepper 2 Put all vegetables on BBQ. Grill for 5 to 10 minutes on each side until tender and vegetables have grill marks 3 Spoon home made marinara sauce ovet the bottom of 
baking dish. Arrange the eggplant slices sprinkle with 
mozzerella cheese and parmesan cheese. Arrange the peppers on top and repeat with the cheeses. Arrange the fennel on top cover with  remaining cheeses. Scatter
the bread crumbs over the cheese . Bake until golden brown and forms a crust about 25 to 30 minutes

About


This is not one of my original recipes. I did get this from the Food Channel Chef Giada De Laurentiis. It's soo delicious I have to pass it along.This week at the Organic Farm I recieved Organic Fennel. I decided to make this dish.If you love eggplant Parmesan you will love this. It's much lighter.
I do make a home made marinara sauce using Tuttorarosso crushed tomatoes.  Eat and Enjoy