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Ingredients

• Butter, for greasing
• Olive oil, for drizzling
• Kosher salt and freshly ground black pepper
• 1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
• 2 medium fennel bulbs, trimmed and sliced into 1/4-inch thick pieces
• 1 red bell pepper, cut into thirds
• 1 yellow bell pepper, cut into thirds
• 1 orange bell pepper, cut into thirds
• 1 (26-ounce) jar marinara sauce
• 3 cups shredded mozzarella cheese
• 1 cup grated Parmesan
• 1 cup plain bread crumbs

Description

Food Network Invites You To Try This Vegetable Parmesan Recipe From Giada De Laurentiis.

Food Network