Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

Sign up and get Giada's new healthy recipes | Free shipping on orders above $85

Photo Credit: Elizabeth Newman

Vegetable Parmesan

Vegetable parmesan is a great vegetarian Italian dish for when you're feeding people with dietary restrictions, or if you're just looking to switch things up. This recipe calls for eggplant, fennel, and bell peppers, but you can use whatever vegetables you love or have on hand. You don't have to make your own marinara sauce, either — but it's totally worth it to take a few minutes to make store-bought sauce taste better!

Of all the recipes I've done for Giada at Home on TV, this one has been the biggest hit with both viewers and my crew. I've always said that if you want to get kids (and picky adults) to eat something, bake it with marinara and cheese and they'll be demanding seconds. You'll be happy because they're eating lots of healthy veggies, they'll be happy because it tastes awesome, and as an added bonus, your kitchen will smell fantastic, too. 

vegetable parmesan

Vegetable Parmesan


Main Course

Prep Time

15 minutes

Cook Time

60 minutes




Giada De Laurentiis

Image of Vegetable Parmesan


  • Unsalted butter (for the pan)
  • 1 medium eggplant (cut into ¼- to ½-inch-thick slices)
  • 2 medium fennel bulbs (trimmed and sliced ¼ inch thick)
  • 1 red bell pepper (cored, seeded, and cut into thirds)
  • 1 yellow bell pepper (cored, seeded, and cut into thirds)
  • 1 orange bell pepper (cored, seeded, and cut into thirds)
  • ¼ cup olive oil (plus more for drizzling)
  • Salt and freshly ground black pepper
  • 1 26-ounce jar marinara sauce
  • 3 cups 12 ounces shredded mozzarella cheese
  • 1 cup freshly grated Parmesan cheese
  • 1 cup plain dried bread crumbs


  1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place an oven rack in the center of the oven and preheat the oven to 375°F. Butter a 13 x 9-inch glass baking dish.
  2. Toss the eggplant, fennel, and bell peppers with the ¼ cup olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes on each side, or until softened.
  3. Spoon ¾ cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the Parmesan cheese. Arrange the peppers in a single layer on top. Spoon ¾ cup of the marinara sauce over the peppers. Sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the Parmesan cheese. Layer the fennel on top and cover with the remaining sauce. Sprinkle the remaining mozzarella and Parmesan cheeses on top. Sprinkle the bread crumbs over the cheese and drizzle with olive oil.
  4. Bake for 30 to 35 minutes, until the top is golden and forms a crust. Let cool for 10 minutes before serving.
  5. Cook's Note: The vegetables can also be baked in a 375°F oven for 15 to 20 minutes, or until softened.



per serving
Amount/Serving % Daily Value
29 grams
24 grams
28 grams
Saturated Fat
12 grams
59 milligrams
783 milligrams
7 grams
6 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
nut free

1 comment

  • Author's avatar image
    IsaBella Johnson

    ![Uploading file…](1484976737105)![Uploading file…](1484976713297)![Uploading file…](1484976692415)![Uploading file…](1484976684225)

Please sign in or create an account to review or comment on recipes.