Rachael Ray's Baked Eggplant and Zucchini

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 208.4
  • Total Fat: 11.4 g
  • Cholesterol: 37.6 mg
  • Sodium: 824.8 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 4.9 g
  • Protein: 13.3 g

View full nutritional breakdown of Rachael Ray's Baked Eggplant and Zucchini calories by ingredient


Introduction

Super yummo! I'd recommend trying to get low sodium varieties of tomato sauce and cheese if possible, I was surprised when I saw what the sodium content was! Super yummo! I'd recommend trying to get low sodium varieties of tomato sauce and cheese if possible, I was surprised when I saw what the sodium content was!
Number of Servings: 6

Ingredients

    2 cups tomato sauce
    1 small eggplant, cut into long slabs
    2 small zucchini, cut into long slabs
    1 cup each shredded fontina and parmesan
    1/3 cup torn basil

    We had a three cheese blend of Parmesan, Romano, and Asiago in the fridge so that is what we used, but the nutritional content will probably be different if you used the straight Parm. We also used a medium eggplant and a yellow squash in addition to the zucchini to add some color - a very easy recipe to play with!

Directions

Spread 1/2 cup sauce in 9-by-13 inch baking dish; top with eggplant, zucchini, 3/4 cup sauce and half of each cheese and basil; repeat for a second layer. Bake for 25 minutes at 400 degrees. Serves 6.

We boiled up some whole wheat pasta to serve with this. SO good!

Serving Size: Makes 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user SCHNECKERL.