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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 222.1
  • Total Fat: 1.8 g
  • Cholesterol: 13.8 mg
  • Sodium: 1,011.4 mg
  • Total Carbs: 44.7 g
  • Dietary Fiber: 13.5 g
  • Protein: 14.3 g

View full nutritional breakdown of (HG) Hungry Girl Cheesy Saucy Veggie Stacks calories by ingredient
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(HG) Hungry Girl Cheesy Saucy Veggie Stacks

Submitted by: 2BHEALTHYNTRIM
(HG) Hungry Girl Cheesy Saucy Veggie Stacks

Introduction

Verriges. Sauce. Cheese. And more veggies. They're like cute little veggie napoleons...only they're HUGE, not little! These are still cute though, so no worries. Verriges. Sauce. Cheese. And more veggies. They're like cute little veggie napoleons...only they're HUGE, not little! These are still cute though, so no worries.
Number of Servings: 2

Ingredients

    1 large portobello mushroom, cliced into 1/2 in wide strips
    1 medium eggplant, ends removed
    2 small zucchinis
    1 cup canned tomato sauce with Italian seasonings
    1/2 cup canned spinach, drained and thoroughly patted dry
    1/2 cup fat-free ricotta cheese
    2 tablespoons chopped basil
    1 teaspoon reduced-fat parmesan-style grated topping
    1 teaspoon dried minced onion
    1/8 teaspoon salt
    1/4 teaspoon garlic powder
    dash nutmeg

Directions

Preheat oven to 425 degrees.
Slice eggplant in half lengthwide. Cut each half lengthwise into three slices. Cut off rounded sies of the two outer slices, so that all slices are flate on both sidse.
Cut zucchini on a diagonal into 1/2 inch wide slices. Discard the ends.
Set out a few layers of paper towels. As you cook veggies in the next few steps, transfer them to the paper towels to drain excess moisture.
Spray a large pan evenly with nontick spray and bring to medium-high heat on the stove.
Lay zucchini slices flat in the pan and cook for 3 minutes per side. Premove from pan and place on paper towels.
Remove pan from heat and re-spray. Cook mushroom slices for 2 minutes per side. Remove from pan and place on paper towels.
Remove pan from heat and re-spray. Cook eggplant slices for 3 minutes per side. Remove from pan and place on paper towels.
In a small dish, combine spinach, ricotta cheese, basil, minced onion, salt, garlic powder, and nutmeg. Stir well and set aside.
Spray a deep oven-safe pan with nonstick spray. Place half of the tomato sauce in the center of the pan, and place two eggplant slices side by side over the sauce, leaving an inch or so between them. These slices are the bases for the two "stacks."
Spread about one-fourth of the spinach misture on top of each slice. Then layer about one-fourth of the zucchini and mushroom slices on top of each stack. Over each veggie layer, add another eggplant slice.
Spread the rest of the spinach mixture on top of the stacks. Layer remaining zucchini and mushroom slices.
Cover stacks with remaining eggplant slices. Finish it all off with the rest of the tomato sauce and the Parm-style topping.
Bake in the oven for 25 minutes.
Makes 2 servings.
3 Weight Watcher Points
The calorie content of the sparks information may be off because I was not able to find exactly the ingredients I was looking for. In the cookbook here is the information:
191 calories, 1.25g fat, 930mg sodium, 34g carbs, 13g fiber, 14g sugars, 14g protein


Number of Servings: 2

Recipe submitted by SparkPeople user 2BHEALTHYNTRIM.






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Member Ratings For This Recipe

  • If I were to use fresh spinach and omit the salt, do you think that would lower the sodium enough that a heart patient could enjoy it without worrying too much about the salt content? - 11/7/09

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  • These are my favorite! Delicious and SO filling. I'm going to be making these all the time!!! - 11/5/09

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  • i have cook book and oh yumm these are may favorite and I never cared much for eggplant only way to eat it! - 8/5/09

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