Vegetable Parmesan
Ingredients
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
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
Yield:
1.0 servings
Added:
Tuesday, June 21, 2011 - 3:40pm
