Vegetable Parmesan

“During the fall we have an abundance of vegetables in the garden, which allows us to make fresh tomato sauce, as well as pick these vegetables just before we use them. Jarred marinara sauce will work quite well. This is adapted from a Giada de Laurentiis recipe.”
– Katie Wetzel Murphy, AVV Owner & Ambassador

– Serves 6 –

2 medium eggplant, cut into ¼ to ½″ thick slices
3 red bell peppers, cut into thirds
2 medium zucchini, trimmed & cut lengthwise in ¼″ slices
4 cups tomato or marinara sauce
4 cups shredded mozzarella cheese, (or whole fresh mozzarella, sliced)
1 cup grated Parmesan cheese
1 cup plain bread crumbs
Kosher salt & freshly ground black pepper
Olive oil, for drizzling and oiling the pan

Method of Preparation:
Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375°F. Lightly oil a 13 x 9-inch glass baking dish.
Drizzle the eggplant slices, zucchini and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 6 to 8 minutes on each side until softened.
Spoon one cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and ¹⁄³ cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon one cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and ¹⁄³ cup Parmesan cheese. Arrange the zucchini on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes. Remove from the oven and cool for 10 minutes before serving.

Enjoy with a glass of the 2014 Alexander School Reserve Cabernet Sauvignon.