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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 187.5
  • Total Fat: 6.2 g
  • Cholesterol: 6.1 mg
  • Sodium: 693.8 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 5.1 g
  • Protein: 7.3 g

View full nutritional breakdown of Eggplant Squash Casserole Bake calories by ingredient
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Eggplant Squash Casserole Bake

Submitted by: MJBORYLA16

Introduction

Peel, Cut and Cube eggplant and yellow crookneck squash into 1 inch pieces. Rinse under cold water, drain and spread on 11x15 baking sheet sprayed with PAM. Arrange in single layer and top with sliced onion rings. Drizzle or Use olive oil mister to spray all veggies (coat evenly). Bake uncovered in 375 degree over 20-25 minutes. Remove from oven. Spray a 2 qt casserole and transfer veggies to dish. Stir around then salt & pepper to taste. Sprinkle the garlic powder to top. Spoon jar sauce over all veggies and top with shredded mozzarella, then sprinkle the parmesan on top. Cover and Return to oven another 20-30 minutes (until bubbly). Serve with additional cheese if desired. Peel, Cut and Cube eggplant and yellow crookneck squash into 1 inch pieces. Rinse under cold water, drain and spread on 11x15 baking sheet sprayed with PAM. Arrange in single layer and top with sliced onion rings. Drizzle or Use olive oil mister to spray all veggies (coat evenly). Bake uncovered in 375 degree over 20-25 minutes. Remove from oven. Spray a 2 qt casserole and transfer veggies to dish. Stir around then salt & pepper to taste. Sprinkle the garlic powder to top. Spoon jar sauce over all veggies and top with shredded mozzarella, then sprinkle the parmesan on top. Cover and Return to oven another 20-30 minutes (until bubbly). Serve with additional cheese if desired.
Number of Servings: 6

Ingredients

    1 med. eggplant (peeled or not) cut into 1" cubes
    1 med. yellow neck squash (1" cubes)
    1 lg. onion (sliced)
    1/2 tsp garlic powder (2 cloves fresh-minced or pressed)
    1 jar pasta sauce ( your choice)
    2 oz low fat mozzarella cheese
    1 tbsp. parmesan cheese
    1/2 tsp dried basil
    PAM cooking spray
    2 tsp extra light olive oil

Directions

After transfer of veggies 2 qt.casserole and adding pasta sauce and cheeses, return to oven and Bake at 375 degrees for additional 20-30 minutes or until sauce is bubbly and cheese is melted. Remove from oven and let cool/rest 5-10 minutes, then serve.

Makes 6 1 1/2 cup servings. (WW = 3 pts)

Number of Servings: 6

Recipe submitted by SparkPeople user MJBORYLA16.






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