Description
This Summer Vegetable Parmigiana celebrates the best of Mediterranean flavors with layers of smoky grilled vegetables, rich marinara sauce, and gooey melted cheese. A perfect Italian-inspired dish for summer gatherings, this vegetarian delight is baked until bubbling and golden. Serve it as a main dish or a hearty side!
Ingredients
Units
Scale
- 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
- 1/4 cup olive oil + 2 tbsp, divided
- Salt and freshly ground black pepper, to taste
- Cooking spray
- 1 jar (24 oz) marinara sauce (or homemade)
- 2 large sprigs fresh basil, leaves torn
- 3 cups shredded Mozzarella cheese
- 1 cup freshly grated Parmesan cheese, divided
- 1/2 cup panko breadcrumbs
- 2 tbsp chopped fresh parsley
Instructions
-
Grill or Roast the Vegetables:
- Preheat a grill or grill pan to medium-high.
- Lightly brush vegetables with ¼ cup olive oil and place them on the grill. Reduce heat to medium.
- Cook vegetables until marked and slightly softened. Cook eggplant until easily pierced with a knife.
- (Alternative method: Roast vegetables at 400°F for 15 minutes.)
-
Prepare the Baking Dish:
- Preheat oven to 375°F. Spray a 13×9-inch baking dish with cooking spray.
- Spread ½ cup marinara sauce over the bottom.
-
Assemble the Layers:
- Place zucchini over the sauce, then top with ⅓ cup marinara, ½ cup Mozzarella, a sprinkling of Parmesan, and torn basil leaves.
- Layer half of the yellow bell pepper, followed by sauce, cheese, and basil.
- Repeat the layers with eggplant, red bell pepper, and yellow squash, adding sauce, cheese, and basil between each layer.
-
Top & Bake:
- Pour the remaining marinara sauce over the casserole.
- Top with the remaining Mozzarella and most of the Parmesan, reserving ¼ cup for the topping.
- In a small bowl, combine the reserved Parmesan, panko, parsley, and remaining 2 tbsp olive oil. Sprinkle over the top.
- Bake for 45 minutes until bubbling and lightly browned. If the topping browns too quickly, cover lightly with foil.
Notes
- Make it Vegan: Substitute Mozzarella and Parmesan with dairy-free cheese alternatives.
- Serving Suggestions: Serve as a main dish with crusty bread or as a side with grilled proteins.
- Make-Ahead Tip: Assemble ahead of time and refrigerate. Bake when ready to serve.
Nutrition
- Serving Size: 1 portion
- Calories: 285
- Sugar: 6g
- Sodium: 590
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg