Baked Vegetable Parmesan {Grain & Gluten Free}
Servings 8
Calories 216kcal
Ingredients
- 1 medium eggplant ¼ inch sliced
- 1 red pepper cut into 3rds
- 1 yellow pepper
- 2 small fennel bulbs ¼ inch sliced
- 24 ounces marinara sauce
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees.
- Place all sliced vegetables in a bowl and coat with olive oil.
- Place vegetables on a baking sheet. Sprinkle with salt and pepper.
- Bake 20 minutes until tender.
- Spoon ½ cup marinara sauce on the bottom of a 9 by 13 baking dish.
- Lay eggplant, overlapping if needed.
- Sprinkle ½ cup mozzarella over eggplant, then place peppers.
- Pour 1 cup sauce over peppers, ½ cup mozzarella then lay fennel slices.
- Pour rest of the sauce and mozzarella and top with grated Parmesan.
- Bake for 30-35 minutes.
- Let cool 10 minutes before serving.
Notes
Weight Watchers PointsPlus: 6*
Nutrition
Serving: 1g | Calories: 216kcal | Carbohydrates: 19.3g | Protein: 11.2g | Fat: 12g | Saturated Fat: 3.3g | Cholesterol: 12mg | Sodium: 955mg | Fiber: 5.9g | Sugar: 4.3g