Zucchini eggplant bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Zucchini, 4 cup, sliced thin*Japanese eggplant, 2 slim, foot in length, sliced thinRed Ripe Tomatoes, 2 cup, sliced thinOnions, raw, 1 cup, sliced thinGreen Peppers (bell peppers), 3, sliced thinParmesan Cheese, grated, .33 cupItalian SeasoningBasil
Preheat oven to 350. In a large 9x13 pan, layer the sliced zucchini in a thin layer, then add eggplant and then tomato, followed by onion. Sprinkle a layer of Parmesan over this and Italian seasoning. Then do another layer of the above. Sprinkle top with Parmesan and seasoning. Bake till crisp on top.
Number of Servings: 8
Recipe submitted by SparkPeople user SPAZWRITER.
Number of Servings: 8
Recipe submitted by SparkPeople user SPAZWRITER.
Nutritional Info Amount Per Serving
- Calories: 72.9
- Total Fat: 1.5 g
- Cholesterol: 3.3 mg
- Sodium: 84.4 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 4.2 g
- Protein: 4.0 g
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