Rachael Ray's Baked Eggplant and Zucchini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups tomato sauce1 small eggplant, cut into long slabs2 small zucchini, cut into long slabs 1 cup each shredded fontina and parmesan 1/3 cup torn basilWe had a three cheese blend of Parmesan, Romano, and Asiago in the fridge so that is what we used, but the nutritional content will probably be different if you used the straight Parm. We also used a medium eggplant and a yellow squash in addition to the zucchini to add some color - a very easy recipe to play with!
Spread 1/2 cup sauce in 9-by-13 inch baking dish; top with eggplant, zucchini, 3/4 cup sauce and half of each cheese and basil; repeat for a second layer. Bake for 25 minutes at 400 degrees. Serves 6.
We boiled up some whole wheat pasta to serve with this. SO good!
Serving Size: Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user SCHNECKERL.
We boiled up some whole wheat pasta to serve with this. SO good!
Serving Size: Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user SCHNECKERL.
Nutritional Info Amount Per Serving
- Calories: 208.4
- Total Fat: 11.4 g
- Cholesterol: 37.6 mg
- Sodium: 824.8 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 4.9 g
- Protein: 13.3 g
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