“This dish  is reminiscent of eggplant parmigiana and vegetable lasagna. This version is packed with all the vegetable goodness of nutty cauliflower and zucchini. The anise taste of fennel is such a refreshing twist and imparts a unique flavor to this dish. “

Ingredients

Extra Virgin Olive oil, for greasing and drizzling
Sea salt and freshly ground black pepper
2 large eggplant, cut into 1/4 to 1/2-inch thick slices
2 fennel bulbs, trimmed and sliced into 1/4-inch thick pieces
3 zucchinis, sliced
½ of a cauliflower head ( chopped finely)
1 (28-ounce)  can of marinara sauce
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan
½ cup grated Parmigiano Reggiano
1 cup plain  homemade gluten free bread crumbs (Process brown rice bread or bread of your choice, with the S blade in a food processor.  Toast in oven for 10 to 15 minutes at 350 degrees)

Directions

Preheat the oven to 375 degrees F. Oil a 13 by 9-inch glass baking dish.

Grill the vegetables for 3 to 4 minutes each side until softened or bake in a 375 degree oven for about 15 to  20 minutes or till soft. Do not bake zucchini not cauliflower.

Spoon about ¾ cup marinara sauce over the bottom of the oiled baking dish. Arrange half of the eggplant slices on the bottom of prepared dish. Spread a cup of  cauliflower on top of eggplant slices.  Sprinkle with ¼  cup breadcrumbs. Sprinkle with  a handful of  mozzarella cheese , ¼ cup  Parmesan cheese, and ¼ cup Parmigiano Reggiano. Arrange the zucchini  and half the fennel slices in a single layer on top of the cheese.  Spoon 3/4 cup of marinara sauce over the zucchini. Sprinkle ¼ cup breadcrumb. Evenly spread  1 cup of mozzarella cheese , ¼ cup Parmesan cheese, and ¼ cup Parmigiano Reggiano on breadcrumbs.  Arrange the rest of the fennel and eggplant  slices on top of cheese and cover with the remaining sauce. Sprinkle  the remaining cheese. Scatter the rest of the bread crumbs over the cheese and drizzle liberally with oil. Bake covered for 30 minutes , then 15 minutes, uncovered,  or until the top is golden and forms a crust. Cool out of the oven for 10 minutes before serving.