VEGETABLE PARMESAN (courtesy of Giada de Laurentiis)

Here is a wonderful healthy twist on Italian Chicken Parmesan ...
Cut up into medium size strips 1 each Red, Yellow and Orange Pepper
Cut up into medium size strips 3 Portabello Mushrooms
Peel 2 small to medium size Eggplants and then cut into 1/4" to 1/2" slices
(Optional .. cut up 1 large or 2 small Fennel Bulbs into 1/4" slices)

Put all the vegetables on a baking sheet, sprinkle with salt and then drizzle Olive Oil on top of the Vegetables and roast in an oven at 375 degrees for about 20 to 25 minutes until tender

In a 9 x 13 baking dish (glass or ceramic), butter the entire inside of the dish.  In the bottom of the dish, spread about 3/4 cup Marinara Sauce on the bottom of the dish.  Put on top the roasted Eggplant so that it covers the entire bottom of the dish.  Put on top of this about 1 cup Mozzarella Cheese then 1/2 cup grated Parmesan Cheese.

On top of that layer of Eggplant and cheese, spread another 3/4 cup of Marinara Sauce, then place the roasted Peppers on top of the sauce.  Then put on top 1 cup Mozzarella Cheese then 1/2 cup grated Parmesan Cheese.

On top of that layer of roasted Peppers and cheese, spread another 3/4 cup of Mariana Sauce, then place the roasted Portabello Mushrooms and Fennel.  Then put on top 1 cup Mozzarella Cheese then 1/2 cup grated Parmesan Cheese.

On top of this layer, sprinkle Panko Bread Crumbs.  Drizzle with Olive Oil.  Put in the oven (already at 375 degrees) for about 40 minutes until all the cheese is bubbly.

(As a note, we've tried the Barilla Tomato & Basil Marinara sauce, and it is really good !!)

Enjoy !!

Happily Posted by the husband of Auntie An