Vegetables Parmigiana
Vegetables Parmigiana is a hearty, cheesy baked dish featuring tender eggplant, zucchini, peppers, and onions in a spicy tomato sauce, perfect for family dinners and vegetable lovers.
Ingredients
- 1 green pepper ⓘ
- 2 Tbsp. oil ⓘ
- 1 eggplant, peeled and sliced ⓘ
- 2 medium zucchini, sliced ⓘ
- 2 large onions, peeled and sliced ⓘ
- 2 c. spicy spaghetti sauce ⓘ
- 1/2 to 3/4 lb. Mozzarella cheese, grated ⓘ
- 1/4 to 1/2 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
- 1/4 to 1/2 tsp. oregano ⓘ
- 2 to 3 Tbsp. grated Parmesan cheese ⓘ
Instructions
- Seed the green pepper and cut into chunks.
- Set aside.
- Heat oil in a skillet; add eggplant, zucchini, green pepper, and onions.
- Cook until vegetables are barely tender.
- Drain vegetables on paper toweling.
- Layer the cooked vegetables in a baking dish with spaghetti sauce and grated cheese.
- Sprinkle with Parmesan and oregano.
- Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes until bubbly and golden.
Tips & Substitutions
For extra flavor, consider adding garlic or red pepper flakes to the vegetable mixture while cooking. If you don’t have Mozzarella, you can substitute it with a combination of Cheddar and Provolone. Using fresh herbs like basil or thyme instead of dried can enhance the dish's freshness. If you're looking for a heartier meal, serve it alongside Noodles Romano.
Serving Suggestions
Serve the Vegetables Parmigiana hot, garnished with fresh basil. It pairs wonderfully with a side salad or crusty bread. For a complete meal, consider serving it with Pasta With Gorgonzola And Tomatoes for a delightful combination. A light red wine can enhance the flavors beautifully.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in an oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual portions, but the oven method will keep the texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetables Parmigiana contains roughly 555 calories, with 22g protein, 27g carbohydrates, and 41g fat. It is an excellent source of vitamin C (132% of the Daily Value), calcium (51% of the Daily Value), and protein (44% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 2600mg per serving (113% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the Vegetables Parmigiana a day in advance. Assemble the layers in the baking dish, cover with foil, and refrigerate. When ready to bake, remove the foil and bake as instructed, adding a few extra minutes to ensure it’s heated through.
What can I substitute for eggplant?
If you’re not a fan of eggplant, consider using sliced mushrooms or bell peppers as a substitute. Both options will provide a similar texture and absorb the flavors of the sauce well. Zucchini can also be increased in quantity for added veggie goodness.
Is this recipe suitable for freezing?
Yes, you can freeze the assembled dish before baking. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to eat, thaw it in the refrigerator overnight and bake as directed. The flavors will meld nicely, making it even more delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).