Italian Veggie Parmesan


Italian Veggie Parmesan

EDR Italian Veggie Parmesan
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

  1. 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.
  2. 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.


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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I love this recipe! It is delicious and healthful also. Thank you for another wonderful Italian recipe.


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