Description
Hearty Italian “summer vegetable parmigiana” celebrates seasonal produce with layers of roasted zucchini, eggplant, and tomatoes melted beneath golden parmesan cheese. Simple Mediterranean elegance brings garden-fresh flavors directly to your plate, inviting you to savor each comforting, herb-infused bite.
Ingredients
Scale
Vegetables:
- 1 medium eggplant, sliced 1/4-inch thick
- 2 small to medium yellow squash, sliced 1/4-inch thick
- 2 medium zucchini, sliced 1/4-inch thick
- 1 large red bell pepper, seeded and cut into 12 long strips
- 1 large yellow bell pepper, seeded and cut into 12 long strips
Cheese and Dairy:
- 3 cups shredded mozzarella cheese
- 1 cup freshly grated parmesan cheese
- 2 large sprigs fresh basil, leaves torn
Seasonings and Additional Ingredients:
- 1/4 cup olive oil + 2 tablespoons, divided
- 1 jar (24 ounces / 680 grams) marinara sauce
- Salt and freshly ground black pepper, to taste
- Cooking spray
- 1/2 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the vegetables by heating a grill or grill pan to medium-high temperature. Lightly coat the vegetables with olive oil and place them on the heat source, reducing to medium. Grill until each vegetable develops characteristic grill marks and becomes slightly tender, ensuring eggplant is soft enough to pierce easily with a knife. Alternatively, roast vegetables in a 400°F oven for approximately 15 minutes.
- Preheat the oven to 375°F and prepare a 13×9-inch baking dish by coating it with cooking spray. Spread a thin layer of marinara sauce across the bottom of the dish to create a flavorful base.
- Create layered assemblies by arranging grilled zucchini over the sauce. Top with marinara, Mozzarella, Parmesan, and torn basil leaves. Continue building layers by strategically placing yellow bell peppers, eggplant, red bell peppers, and yellow squash. Between each vegetable layer, distribute marinara sauce, cheese varieties, and fresh basil for maximum flavor complexity.
- Complete the dish by drizzling remaining marinara sauce across the top. Generously sprinkle the remaining Mozzarella and most of the Parmesan cheese. Craft a crispy topping by mixing reserved Parmesan, panko breadcrumbs, chopped parsley, and olive oil. Evenly distribute this mixture over the casserole.
- Bake the vegetable parmigiana for 45 minutes, monitoring until the surface becomes bubbly and develops a light golden-brown color. If the topping browns too quickly, loosely cover with aluminum foil to prevent burning while ensuring thorough cooking.
Notes
- Select firm, fresh summer vegetables for the best texture and flavor profile.
- Slice vegetables uniformly to ensure even grilling and consistent cooking throughout the dish.
- Salt eggplant slices before cooking to remove excess moisture and reduce potential bitterness.
- Consider using a mandoline slicer for precise, thin vegetable cuts that layer beautifully.
- Experiment with different herb combinations like thyme or oregano for varied flavor depth.
- Create a gluten-free version by replacing panko with gluten-free breadcrumbs or crushed nuts.
- Add protein by incorporating layers of grilled chicken or plant-based alternatives between vegetable layers.
- Use a mix of cheeses like ricotta or provolone for increased complexity and richness.
- Allow the dish to rest 10-15 minutes after baking to help layers set and make serving easier.
- Control moisture by patting grilled vegetables dry before layering to prevent watery results.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg