Vegetable Parmesan


1 medium eggplant sliced long
3 small organic Fennel Bulbs trimmed and sliced
4 red peppers cut in half
1 28 oz Tuttorosso crushed tomatoes


Brush all vegetables with extra virgin olive oil salt and pepper
Put all vegetables on BBQ. Grill for 5 to 10 minutes on each side until tender and vegetables have grill marks
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


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


1.0 servings


Tuesday, June 21, 2011 - 3:40pm


Related Cooking Videos