Summer Vegetable Parmigiana

4.93 from 13 votes

Summer Vegetable Parmigiana is the best of Mediterranean summer produce in a beautiful layered Italian-inspired dish! The vegetables are grilled first for a touch of smokiness and depth, then smothered and layered with marinara sauce and cheese. This beautiful combination is then baked until bubbling and crusty!

Prep Time20

Cook Time1

Total Time1 20

Course: Vegetarian / Vegan Entrees

Cuisine: Italian

Diet: Diabetic, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

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, stem and core removed, cut into approximately 12 long strips
1 large yellow bell pepper seeded, stem and core removed, cut into approximately 12 long strips
1/4 cup olive oil plus 2 tablespoons
salt and freshly ground black pepper to taste
Cooking spray
1 jar (24-ounce) marinara sauce or an equivalent amount of your homemade
2 large sprigs fresh basil leaves torn
3 cups shredded Mozzarella cheese
1 cup freshly grated Parmesan cheese
1/2 cup panko
2 tablespoons chopped fresh parsley

Instructions

Preheat a grill or grill pan to medium-high. Lightly brush vegetables with 1/4 cup olive oil. Place vegetables on the grill, reduce heat to medium.
Cook the vegetables until nicely marked and slightly softened, except for eggplant. Cook eggplant until easily pierced with a knife. (Alternatively, roast the vegetables at 400 degrees for 15 minutes.)
Preheat oven to 375 degrees. Spray a 13 x 9-inch baking dish with cooking spray.
Spread approximately 1/2 cup marinara sauce over the bottom of the prepared baking dish.
Place zucchini over the sauce to cover the bottom, then top with 1/3 cup of the marinara and sprinkle with approximately 1/2 cup of the Mozzarella, a sprinkling of Parmesan, and a few leaves of torn basil. (You'll repeat the sauce, cheese, and basil after each layer of vegetables).
Cut the yellow and red bell pepper in half widthwise.
Arrange the yellow bell pepper over the first layer of zucchini, sauce and cheese. Top with 1/3 cup sauce, 1/2 cup mozzarella, and a sprinkling of Parmesan.
Repeat with the eggplant, the red bell pepper, and then the yellow squash, adding a layer of sauce, cheese, and basil between each layer of casserole.
Pour remaining marinara sauce over the casserole. Top with remaining Mozzarella and more Parmesan, leaving approximately 1/4 cup for the topping.
Combine remaining 1/4 cup Parmesan, panko, parsley and remaining 2 tablespoons olive oil in a small bowl. Sprinkle over the top of the casserole.
Bake for 45 minutes or until bubbling and topping is lightly browned. Cover lightly with aluminum foil if the topping browns too quickly.

Notes

The vegetables can also be roasted at 425 degrees instead of grilled. Broiling the vegetables is another option.

SUBSTITUTIONS:

Coarsely ground crispy rice cereal makes a great panko substitute and is gluten-free.

MAKE AHEAD:

Can be assembled 1-2 days ahead and baked later. Let it sit at room temperature for 30 minutes or so to take the chill off before placing it in the oven. You may still need to add additional baking time.

FREEZER-FRIENDLY:

I don't recommend freezing this casserole whole. (See FAQs.)
Leftovers can be frozen in an airtight container for 2-3 months. Thaw in the refrigerator then reheat in the oven at 350 degrees for 15-18 minutes.

Nutrition