| Level: | Easy |
| Total: | 58 min |
| Prep: | 15 min |
| Cook: | 43 min |
| Yield: | 4 to 6 servings |
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
- 2 zucchini, trimmed and cut lengthwise into 1/4-inch thick slices
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 (26-ounce) jar marinara sauce, divided
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan, divided
- 1 cup plain bread crumbs
Instructions
- Put an oven rack in the center of the oven. Preheat the 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.
- Drizzle the eggplant, fennel and zucchini slices with olive oil. Season with salt and pepper. Grill the vegetables until softened, 3 to 4 minutes each side. (The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until soft).
- Spoon 3/4 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 fennel slices in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan. 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, 30 to 35 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 819 |
| Total Fat | 55 g |
| Saturated Fat | 30 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 9 g |
| Sugar | 17 g |
| Protein | 44 g |
| Cholesterol | 150 mg |
| Sodium | 1959 mg |
Reviews
This was delicious and hit the spot for both vegetarian and non vegetarian guests!
Delish dish served and simple to make. A definite keeper!
Yum!
Just made this for dinner tonight. I didn’t use any parmesan and only used 2 cups of mozzarella just to try to keep it a little lighter. It was still cheesy and delicious. I had never cooked with fennel so I was nervous but it went very well with the eggplant and zucchini. Definitely will make this again.
Great and easy recipe. I most definitely recommend it.
Just made this tonight for dinner. Second time making it – DELICIOUS!
Can this dish assembled the day prior and then baked the following day?
Absolutely delicious! Made it for my Christmas Eve dinner and everyone loved it!
This was a big hit at our Christmas party. Everybody is still talking about it. Thanks Giada.
Easy and so very great tasting. The whole family loved this recipe.