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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 278.1
  • Total Fat: 3.6 g
  • Cholesterol: 10.6 mg
  • Sodium: 765.0 mg
  • Total Carbs: 50.4 g
  • Dietary Fiber: 7.9 g
  • Protein: 14.8 g

View full nutritional breakdown of Zuccplant Parm calories by ingredient
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Zuccplant Parm

Submitted by: CANEY3

Introduction

Layers of eggplant and zucchini with homemade marania sauce and creamy ricotta filling.

Eggplant and zucchini are not fried, but baked before putting into casserole.

Also, the marinara sauce I used is homemade, with not salt added.
Layers of eggplant and zucchini with homemade marania sauce and creamy ricotta filling.

Eggplant and zucchini are not fried, but baked before putting into casserole.

Also, the marinara sauce I used is homemade, with not salt added.

Number of Servings: 8

Ingredients

    3.5 lbs Eggplant unpelled and sliced
    3 medium Zucchini sliced lengh wise
    1.5 cups Bread Crumbs
    2 tsp of sodium free italian seasoning
    1 cup Milk, Nonfat
    16 oz Ricotta Cheese, fat-free
    3 large Egg Whites, beaten
    4 cups Marinara Sauce

Directions

Pre heat oven to 350 degrees


1. Spray 2 cookie sheets with vegetable spray
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2. Place milk in one bowl and bread crumbs and italian seasoning in another bowl.
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3. Dip eggplant and zucchini in milk then bread crumbs and place each slice flat on cookie sheet.
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4. Spray tops of breaded eggplant and zucchini with vegetable spray.
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5. Bake until brown on top about 15 minutes.
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6. In a bowl wisk ricotta cheese and egg whites until well combined.
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7. Spray bottom of 13x9 pan with vegetable spray.
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8. Layer 1 cup marinara sauce, eggplant, 1/2 of cheese mixture, 1 cup marinara sauce, zucchini, cheese mixture, 1 cup of marinara sauce. Last row is a combination of eggplant and zucchini. Top with rest of sauce.
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9. Bake in 350 degree oven for about 45 minutes.


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Let set for about 15-20 minutes before cutting.

Number of Servings: 8

Recipe submitted by SparkPeople user CANEY3.






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