Eggplant Zucchini Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 medium eggplant cubed2 medium zucchini cubed1 medium onion cubed1 can Del Monte Diced Tomatoes with green pepper and onionSalt- to tastePepper-to tasteGarlic powder to tastePolly-O FF ricotta 1 small carton1 extra large egg1T parsley1T Italian Seasoning1tsp nutmeg1/2 cup Toasted Breadcrumbs4 tsp Parmesean cheese
Pre heat oven to 350 degrees
Cube eggplant, zucchini, onion and brown in PAM.
Mix in can of tomatoes to heat through. Add salt, black pepper, garlic pepper to taste.
Mix ricotta with egg, and all listed seasonings.
Layer 1/2 veggiesand tomato mix in the pan.
Add ricotta mixture in baking pan.
Add remaining veggie mixture.
Mix breadcrumbs and Parmesean cheese and top casserole with mixure.
Spray top with butter flavored PAM
Bake 30-45 mins until bubbly and topping is brown. Let casserole sit for 10 mins before serving.
Makes 6 generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user HDPN107.
Cube eggplant, zucchini, onion and brown in PAM.
Mix in can of tomatoes to heat through. Add salt, black pepper, garlic pepper to taste.
Mix ricotta with egg, and all listed seasonings.
Layer 1/2 veggiesand tomato mix in the pan.
Add ricotta mixture in baking pan.
Add remaining veggie mixture.
Mix breadcrumbs and Parmesean cheese and top casserole with mixure.
Spray top with butter flavored PAM
Bake 30-45 mins until bubbly and topping is brown. Let casserole sit for 10 mins before serving.
Makes 6 generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user HDPN107.
Nutritional Info Amount Per Serving
- Calories: 207.1
- Total Fat: 2.9 g
- Cholesterol: 49.9 mg
- Sodium: 549.5 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 6.5 g
- Protein: 18.3 g
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