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Vegetable Parmesan Casserole

Nutrition per serving    (USDA % daily values)
CAL
480
FAT
95%
CHOL
18%
SOD
81%

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Ingredients for 6 servings

6 tablespoons olive oil, divided

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

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 (26-ounce) jar marinara sauce

2 cup shredded mozzarella cheese, divided

2/3 cup grated parmesan, divided

1 cup Italian-style panko breadcrumbs

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