Monday, February 22, 2010

Vegetable Chicken Parmesean

Here is a picture of my grill pan in the midst of grilling the eggplant and fennel.

I made this vegetable parmesan dish and added sauted chicken breast underneath it. The vegetables parmesan was delicious!! And the chicken was the perfect addition.

Olive oil
Kosher salt and freshly ground pepper
1 medium eggplant, sliced into 1/2 inch rounds
1 fennel bulb, sliced into 1/4 inch pieces
1 yellow pepper, cut into 2 inch chunks
1 orange pepper, cut into 2 inch chunks
1 jar marinara sauce
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup plain bread crumbs
4 pieces boneless, skinless chicken, pounded thin

Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.

Brush eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.

Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes

While the vegetables are cooking in the oven, heat 1 tsp olive oil in the same grill pan you used to cook the vegetables. Sprinkle chicken with kosher salt and pepper. Saute the chicken in the pan until cooked through. Keep warm until vegetable parm is done.

Remove from the oven and cool for 10 minutes before serving.

Serve a piece of chicken with vegetable parm on top.

Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.

This recipe was adapted from Giada's Vegetable Parmesan recipe on .


  1. Just have to say, you have one lucky family! I feel like I can smell it! YUM!

  2. Hi Liz - this recipe looks really yummy, fennel is my fave! I'm definitely going to try it out. Great blog you have here!
    Hope all is well,
    allie (dowd) richardson