Veggy Eggplant Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
.5 serving Egg Plant, unpeeled (1-1 1/4lb) 1 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips .5 serving 1 Med. Green Bell Pepper .25 serving Onion,Large Yellow Onion Sliced (1/4" thick) per slice (by 19TB61) 0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 1 cup Zuccini Squash 1.5 cup spaghetti sauce,hunts chunky veggie spaghetti sauce 10 tbsp Parmesan Cheese, Shredded
Slice everything.
Layer: Eggplant, all other veggies, about 1/3 of the cheese, eggplant.
Add a little water to the sauce and pour over the top.
Bake for 45 min.
Sprinkle the rest of the cheese on top
Bake for 10 more minutes.
Cut and serve.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user MJOURNEY.
Layer: Eggplant, all other veggies, about 1/3 of the cheese, eggplant.
Add a little water to the sauce and pour over the top.
Bake for 45 min.
Sprinkle the rest of the cheese on top
Bake for 10 more minutes.
Cut and serve.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user MJOURNEY.
Nutritional Info Amount Per Serving
- Calories: 246.9
- Total Fat: 8.9 g
- Cholesterol: 20.0 mg
- Sodium: 1,274.5 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 11.3 g
- Protein: 15.8 g
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