This famous quote from Ferris Bueller’s Day Off keeps running through my head on a regular basis. Let me just give you a slight sneak peek into the last few weeks of my life. Two weeks ago we put our house on the market, just to see what would happen, and ended up selling it a week later. As in ONE WEEK LATER!!! Fortunately our buyers still have a house to sell of their own, and are nice, and are letting us stay there for up to six months so we don’t have to move twice.
At any rate, just for you, I dug around my photo archives and found a meal that I made fairly recently to share with you. And it’s super yummy! Vegetable Parmesan. But honestly, if it were up to me, I’d call it Vegetable Lasagna. No, there aren’t any noodles, but the layering affect of the veggies seems eerily similar to that of lasagna. And now I am rambling.
So, would you like the recipe? Here you go, courtesy of the lovely Giada De Laurentiis, who I would really like to be for a day because she just seems that wonderful to me!
Adapted from Giada De Laurentiis
Olive oil, for drizzling
Salt and pepper
1 medium eggplant, cut into ¼ to ½ inch thick slices
1 medium fennel bulb, trimmed and sliced into ¼ inch thick pieces
2 small yellow squash, sliced into ½ inch thick slices
1 red bell pepper, sliced into thirds
1 orange bell pepper, sliced into thirds
1 (26 ounce) jar marinara sauce
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
I cup plain bread crumbs
1. Heat a grill pan over medium high heat. Put an oven rack in the center of the oven. Preheat oven to 375 degrees F. Spray some non-stick spray in a 13 by 9 inch baking dish.
2. Drizzle the eggplant slices, fennel slices, squash slices and peppers with olive oil. Season with salt and pepper. Grill veggies for 3 to 4 minutes each side until softened.
3. Spoon ¾ cup of marinara sauce over the bottom of the baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange peppers in single layer on top. Spoon ¾ cup marinara sauce over peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. On half of the pan arrange the fennel and the other half arrange the yellow squash. Cover with remaining sauce. Sprinkle with remaining cheese. Scatter bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes.
4. Remove from the oven and cool for 10 minutes before serving.
Last Bite: Very good veggie dish. Hearty and filling with rich flavors. I will be making this again for sure. Hopefully in a new kitchen…and hopefully soon!