Vegetable Parmigiana


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Vegetable Parmigiana


Cottage Life Recipe Contest Winner, 2000 – Third Prize

By Lynn Mills – Halls Lake, ON

  • Serves: about 10 servings as a side dish
  • Course: Dinner


  • 1 medium eggplant, peeled and sliced
  • 2 medium zucchini, sliced
  • 1 green pepper, diced
  • 2 large onions, sliced
  • 2 tbsp (30 ml) vegetable oil
  • 1 lb (500g) mozzarella cheese, sliced
  • 2 cups (500 ml) tomato sauce
  • ½ tsp (2ml) salt
  • ¼ tsp (1 ml) freshly ground pepper
  • ¼ tsp (1 ml) dried oregano leaves
  • 3 tbsp (45 ml) parmesan cheese, grated


  1. Sauté vegetables separately in oil in a large frying pan until tender-crisp.
  2. Layer vegetables in an oiled 13" x 9" (33 cm x 23 cm) baking dish. Cover with mozzarella cheese. Spread half the tomato sauce over the cheese. Sprinkle with salt, pepper, and oregano. Top with remaining sauce and Parmesan cheese.
  3. Bake in preheated 350ºF (180ºC) oven 20-30 minutes, or until heated through.
  4. Tips
  5. Young, tender eggplant may not have to be peeled, but if the skin seems at all tough, remove it.

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