Italian Veggie Parmesan
- SERVES
- 6
- COOK TIME
- 45 Min
Move over chicken and eggplant Parmesan, there's a new kid in town. Our Italian Veggie Parmesan isn't breaded or fried, but roasted, which gives this melt more taste and less carbs!
What You'll Need
- 1 eggplant, peeled and cut into 1/4-inch slices
- 1 red onion, cut into 1/2-inch slices
- 1 green bell pepper, cut into 8 strips
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10-ounce) loaf Ciabatta or Italian bread, split in half lengthwise
- 1/2 cup (2 ounces) shredded reduced-fat mozzarella cheese
- 1 tablespoon Parmesan cheese, grated
What to Do
-
Preheat oven to 450 degree F. In a large roasting pan or rimmed baking sheet, combine all ingredients except the cheese and bread; toss until well combined. Roast for 35 to 40 minutes, or until vegetables are tender.
- Place roasted vegetables evenly over cut sides of the French bread then cut each half into thirds. Sprinkle with Mozzarella and Parmesan cheeses and bake 3 to 4 more minutes, or until cheese melts. Serve immediately.
Notes
Read NextItalian Veggie Parmesan
Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 267
- Calories from Fat 117
- Total Fat 13g 20 %
- Saturated Fat 2.8g 14 %
- Trans Fat 0.0g 0 %
- Protein 8.1g 16 %
- Amount Per Serving % Daily Value *
- Cholesterol 5.8mg 2 %
- Sodium 439mg 18 %
- Total Carbohydrates 31g 10 %
- Dietary Fiber 4.4g 18 %
- Sugars 3.2g 0 %
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Rachel
Jul 03, 2017
I love this recipe! It is delicious and healthful also. Thank you for another wonderful Italian recipe.
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