• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Calories 216 kcal
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
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 1/2 cup marinara sauce on the bottom of a 9 by 13 baking dish.
Lay eggplant, overlapping if needed.
Sprinkle 1/2 cup mozzarella over eggplant, then place peppers.
Pour 1 cup sauce over peppers, 1/2 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.
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 12g
18%
Saturated Fat 3.3g
21%
Cholesterol 12mg
4%
Sodium 955mg
42%
Carbohydrates 19.3g
6%
Fiber 5.9g
25%
Sugar 4.3g
5%
Protein 11.2g
22%
* Percent Daily Values are based on a 2000 calorie diet.