Baked Vegetable Parmesan {Grain & Gluten Free}

Baked Vegetable Parmesan is a healthy twist on eggplant Parmesan, but the veggies are not fried or breaded!

When you’re a fan of Italian type cuisine and want a healthier dish, but still feel like you’re not depriving yourself, this is the recipe to make. Layers of three types of vegetables and homemade marinara sauce and mozzarella cheese make this feel like an indulgence, but it is anything but.

You might say I’m a fan of Italian cuisine, growing up with a father who came to this country when he was 16 from Rome, yes I think I’m quite the fan! Sundays were always about family and food. Waking up to the aroma of not coffee brewing but instead the  fragrance of garlic, onion, and sausage that are the base of a traditional bolognese sauce of my mothers. Holidays and parties were always the time eggplant would be sliced, breaded and fried then layered between sauce and cheese. I can’t eat that way much anymore, but the aroma when making this healthy twist on eggplant Parmesan brings me back to my childhood and makes me smile.

It will come as no surprise to you that I’m a fan of Giada Delaurentiis who brings a variety of Italian cuisine to the forefront but always adds a new different twist to traditional. Watching her show on the food network one day inspired me to make this recipe. of course she uses a lot more cheese as well as breadcrumbs so I reduced and eliminated, but kept the veggies just the same. You could easily sub other vegetables you might like. Zucchini for the eggplant, tomatoes for the peppers and maybe mushrooms for the fennel, you can be creative and make it for your family. Since my hubby loves these veggies as much as me, I kept them as you see here.

Maybe you’ve never tried fresh fennel or baked with it because you’ve heard it tastes like licorice and you hate licorice. You will happy to know the flavor when baked does not have a licorice taste. Fresh is a bit more of a strong flavor and acquired taste which I love, but baked is much more mild.

Enjoy as an entree or a side dish with any protein! If you are on Phase 1 of my Sugar Detox plan, this recipe can be enjoyed on all weeks of Phase 1.

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Baked Vegetable Parmesan {Grain & Gluten Free}

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 8

Calories 216 kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1 medium eggplant 1/4 inch sliced
• 1 red pepper cut into 3rds
• 1 yellow pepper
• 2 small fennel bulbs 1/4 inch sliced
• 24 ounces marinara sauce
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375 degrees.
2. Place all sliced vegetables in a bowl and coat with olive oil.
3. Place vegetables on a baking sheet. Sprinkle with salt and pepper.
4. Bake 20 minutes until tender.
5. Spoon 1/2 cup marinara sauce on the bottom of a 9 by 13 baking dish.
6. Lay eggplant, overlapping if needed.
7. Sprinkle 1/2 cup mozzarella over eggplant, then place peppers.
8. Pour 1 cup sauce over peppers, 1/2 cup mozzarella then lay fennel slices.
9. Pour rest of the sauce and mozzarella and top with grated Parmesan.
10. Bake for 30-35 minutes.
11. Let cool 10 minutes before serving.

Recipe Notes

Weight Watchers PointsPlus: 6*

Nutrition Facts

Baked Vegetable Parmesan {Grain & Gluten Free}

Amount Per Serving (1 g)

Calories 216 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3.3g21%

Cholesterol 12mg4%

Sodium 955mg42%

Carbohydrates 19.3g6%

Fiber 5.9g25%

Sugar 4.3g5%

Protein 11.2g22%

* Percent Daily Values are based on a 2000 calorie diet.

Blessings, Brenda