Vegetable Parmesan

Calories 113 Carbohydrates 21.2 g Cholesterol 3 mg Fat 2.0 g Saturated fat 0.7 g Sodium 272 mg Protein 5 g

Vegetable Parmesan
Adapted from webmd.com
Vegetable Parmesan

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

Adapted from webmd.com

Ingredients

  • 1

    red pepper, sliced into 4 pieces

  • 1

    eggplant, sliced into 1/2″ thick slices

  • 1

    red onion, sliced into 1/2 ″ thick slices

  • 1

    large fennel bulb, sliced into 1/2″ thick slices

  • 1

    jar fire roasted tomato sauce

  • 1/4

    pounds heeps milk Pecorino Romano, shredded

  • 1/2

    cup whole wheat panko bread crumbs

  • basil and red pepper flakes for garnish

Directions

1. Pre-heat oven to 400° F. 2. Heat grill and mist all veggies with olive oil. Season with salt and pepper. Grill eggplant for about 3 minutes per side and set aside. Repeat with all vegetables. Cut pepper into strips after grilling. 3. Pour 1/2 cup sauce on bottom of a 9×13 pan. Spread out with a spoon. Layer on eggplant, more sauce and a little cheese. Repeat with remaining vegetables, sauce and cheese. (Essentially making a lasagna.) 4. Top with 1/2 cup bread crumbs and bake for about 25-30 minutes until cheese has melted and sauce is bubbly.

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