Eggplant Zucchini Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb extra lean ground meat1 medium eggplant sliced & unpeeled1 large zucchini sliced & unpeeled3 cups Hunts Traditional Spaghetti Sauce2 cups Kraft Fat Free Mozzarella Cheese
1) Brown ground meat and set aside.
2) Add 1 cup spaghetti sauce to a 9x13 oven proof casserole dish and spread over the bottom evenly.
3) Add eggplant slices (doesn't matter if they overlap).
4) Spread half of the browned ground meat over eggplant.
5) Spread another cup of spaghetti sauce over meat.
6) Sprinkle 1 cup of the mozzarella cheese over spaghetti sauce.
7) Lay zucchini slices on top of the cheese.
8) Spread remaining meat over the zucchini slices.
9) Spread remaining spaghetti sauce over meat.
Cover with foil and bake for 35-40 minutes at 350 degrees or until eggplant is tender. Top with remaining mozzarella cheese and bake uncovered until cheese is melted.
Makes 6 large servings (approx. 1 1/2 cups each)
Number of Servings: 6
Recipe submitted by SparkPeople user DKLOWE.
2) Add 1 cup spaghetti sauce to a 9x13 oven proof casserole dish and spread over the bottom evenly.
3) Add eggplant slices (doesn't matter if they overlap).
4) Spread half of the browned ground meat over eggplant.
5) Spread another cup of spaghetti sauce over meat.
6) Sprinkle 1 cup of the mozzarella cheese over spaghetti sauce.
7) Lay zucchini slices on top of the cheese.
8) Spread remaining meat over the zucchini slices.
9) Spread remaining spaghetti sauce over meat.
Cover with foil and bake for 35-40 minutes at 350 degrees or until eggplant is tender. Top with remaining mozzarella cheese and bake uncovered until cheese is melted.
Makes 6 large servings (approx. 1 1/2 cups each)
Number of Servings: 6
Recipe submitted by SparkPeople user DKLOWE.
Nutritional Info Amount Per Serving
- Calories: 324.8
- Total Fat: 13.5 g
- Cholesterol: 58.6 mg
- Sodium: 1,096.7 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 5.7 g
- Protein: 27.9 g