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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 304.5
  • Total Fat: 14.4 g
  • Cholesterol: 48.2 mg
  • Sodium: 258.1 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 24.6 g

View full nutritional breakdown of Eggplant Strata calories by ingredient
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Eggplant Strata

Submitted by: JPTOWNSEND

Introduction

Adapted from Molly Katzen's "Vegetable Heaven" Cookbook Adapted from Molly Katzen's "Vegetable Heaven" Cookbook
Number of Servings: 8

Ingredients

    1-1/4 lb Eggplant, fresh, 1 eggplant, unpeeled, sliced thin
    4 cup, sliced Zucchini
    3 Peppers, sweet, red, fresh (approx 2-3/4" long, 2-1/2", roasted, seeded, peeled
    3 cup Walnut Acres low sodium, fat free tomato & basil pasta sauce
    !/2 cup chopped Onions, raw
    2 cup Lucerne No Salt Added 1% Cottage Cheese,
    2/3 cup Parmesan Cheese, shredded
    12 oz Swiss Cheese, sliced
    2 tbsp Rosemary, dried
    pinch Pepper, red or cayenne
    1 tsp Pepper, black

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Directions

Makes 8 servings

Preheat oven to 350
Mix cottage cheese, parmesan, pepper, cayenne, and rosemary in med size bowl.
Layer a 9x13 pan thus:
Double layer of eggplant slices
single layer of zucchini
half the cottage cheese mixture
half the roasted bell pepper slices
half the swiss cheese slices
half the tomato sauce
single layer eggplant slices
single layer of zucchini
half the cottage cheese mixture
half the roasted bell pepper slices
half the swiss cheese slices
half the tomato sauce

Bake uncovered for 1 1/2 hours. Cover with foil if top becomes too brown

Remove from oven and let site for at least 15 minutes before serving. Cut into 8 equal portions, and serve hot, warm, or room temp.

Number of Servings: 8

Recipe submitted by SparkPeople user JPTOWNSEND.





TAGS:  Vegetarian Meals |

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