Parmigiano Vegetale

This goes well with hot Italian sausages, crusty bread, insalada mista and a hearty red wine.

Step 1: Put an oven rack in the center of the oven. Preheat oven to 375 degrees F. Butter a 13 by 9-inch baking dish. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Step 2: Drizzle the eggplant, fennel and zuchinni slices with olive oil. Season with salt and pepper. Grill the vegetables until softened, 3 to 4 minutes on each side.

Step 3: Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplantslices on top. Sprinkle with 1 cup of mozzarella and 1/3 cup of Parmigiano. Arrange the fennel slice in a single layer on top. Spoon 3/4 cup of sauce over the fennel and sprinkle with 1 cup of mozzarella and 1/3 cup of Parmigiano. Arrange the zuchinni on top and cover with the remaining sauce. Sprinkle with remaining cheese. the cheese.

Step 4: Scatter the bread crumbs over the top and drizzle liberally with olive oil. Bake until the top is golden and forms a crust. 30 to 35 minutes.

Ingredients:

  • Butter, for greasing the baking dish
  • 1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
  • 2 medium fennel bulbs, trimmed and cut into 1/4-inch thick slices
  • 3 zucchini, trimmed and cut lengthwie into 1/4-inch thick slices
  • Olive oil for drizzling
  • Kosher salt and freshly ground pepper
  • 1 (26-ounce) jar marinara sauce, divided
  • 3 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmisiano Regiano cheese
  • 1 cup plain bread crumbs

    Step 5: Fill the Parmigiano bowl with the pasta and garnish with sprig of parsley. Serve with more Parmigiano and freshly ground pepper at the table.