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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

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  • 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


Servings 5
Adapted from


Step 1

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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