| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- Butter, for greasing
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
- 2 medium fennel bulbs, trimmed and sliced into 1/4-inch thick pieces
- 1 red bell pepper, cut into thirds
- 1 yellow bell pepper, cut into thirds
- 1 orange bell pepper, cut into thirds
- 1 (26-ounce) jar marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan
- 1 cup plain bread crumbs
Instructions
- 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 degrees F. Butter a 13 by 9-inch glass baking dish.
- Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
- 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 peppers 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 cheese. Arrange the fennel 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.
- Cook’s Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 830 |
| Total Fat | 55 g |
| Saturated Fat | 30 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 10 g |
| Sugar | 17 g |
| Protein | 44 g |
| Cholesterol | 151 mg |
| Sodium | 1956 mg |
Reviews
We really enjoyed this recipe, but I did make a couple modifications. The first was just that I didn’t add the breadcrumbs – honestly it doesn’t need it. I roasted all veg in the oven instead and then I did add sliced portobello mushrooms as a layer along with a layer of spinach. And then used a jar of roasted red peppers instead of what was called for just because it’s what I had on hand. I also didn’t have a jar of sauce so I mixed up a quick marinara using canned diced tomatoes- which added another nice texture and flavor to the mix. Last but not least, I did add a bit of provolone because I always add it to this to my parmesan recipes. Hubby had two helpings and not one comment about not being filling because it didn’t have meat . Good stuff!
This is a very delicious meal when you add pasta. I actually roasted all the vegetables in the oven. I used Vidalia onions instead of fennel and added zucchini to the onion layer. My husband who is mostly a guy who has to have his protein with his dinner. He told me that this was the most delicious meal I ever made. He does actually say that pretty frequently! But, honestly, it is easy and delicious.
We loved this recipe. I would like to share with you what made it work for me. First of all, I found the 15-minute prep time way off. In the morning I prepared all the vegetables and grated both cheeses. This alone took longer than 15 minutes for me. I then grilled the vegetables for about 3 minutes on each side in the order Giada suggested in my caste iron grill pan on the stove. This step provided the grill marks and flavor Giada suggested. Because my grill pan wasn’t large enough to grill everything at once, it took several steps (and of course a longer time) to get them all grilled. I could see they still weren’t tender enough, so I baked them all together on a foil-covered sheet pan for an additional 10 minutes in a 375 degree oven as the recipe suggested. They were perfect. In the evening I assembled the casserole and baked it for the time suggested. Had I tried to do all the cutting and grilling and everything else all at once before dinner I would have felt very stressed and dinner would have been very late. The only thing I will do differently next time is to cut the peppers into fourths, rather than thirds. It would make them easier to eat.
Loved this one, but I think I’ll chop up the pepper layer into smaller pieces next time.
This was really good.
A couple of tips:
Make sure the Veges are big enough so they don’t fall through the grill
Used Panko as the bead crumb that’s what we like.
Marvelous!
A couple of tips:
Make sure the Veges are big enough so they don’t fall through the grill
Used Panko as the bead crumb that’s what we like.
Marvelous!
I have made this countless times over the years. This is where I learned to love fennel. I always grill zucchini slabs as an added layer. This is so easy, even with grilling the veggies.
Just delicious! So simple, and yet the flavors that come through from a simply grilling the peppers and the fennel are delightful. This sounds simple and potentially boring, but is anything but! It tastes decadent and rich. The fennel really takes it over the top, in terms of flavor. I’ve made this dish twice now and it is becoming one of my go-to dishes. Great to make for two and then have leftovers for the week, or for a simple dinner party.
My husband loved this dish! I did omit the fennel (we don’t love it) so ended up with two layers (eggplant and peppers). I did grill my veggies which to me really make a difference in the flavor. I also added a little more cheese and less bread crumbs. A definite do over. Very delicious and flavorful.
It was okay. You have to LOVE bell peppers to appreciate this dish. The recipe is simple enough to make many modifications. I have a few in mind for next time but I won’t get into that because this is a review of the dish as the Chef intended. It’s just okay…less stars due to the overwhelming bell pepper taste.
Absolutely delicious! I’ve never had fennel before, but will definitely be experimenting with it more. You could even cut down on the cheese to make it a bit healthier. I will definitely be making this again!