Parmigiana vegetarian
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
300 grams Zucchini 300 gram(s) aubergine, fresh (by IRENAS) 300 grams Potato, raw 300 grams Tomatoes, red, ripe, raw, year round average 300 grams Tomato Sauce 3 tbsp Extra Virgin Olive Oil 6 leaves Basil 1 slice, large (1/4" thick) Onions, raw
Prepare your ingredients before you start:
peel and cut the onions into slice,
slice half centimeter the aubergines, zucchini, tomatoes
then finely slice the potatoes,
pick the basil leaves and set aside.
In a large casserole pan add the tomatoes sauce with the sliced onions and the basil leaves. Add the vegetables side by side: one slice of aubergine, one slice of zucchini, one slice of potatoes and one slice of tomatoes and so on until all the casserole is fully.
At the end, add the origan and the 3 table spoons of extra virgin olive oil.
Cover the pan and cook a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.
Serving Size: makes 6 1-dish servings
Number of Servings: 6
Recipe submitted by SparkPeople user MICKYSAC.
peel and cut the onions into slice,
slice half centimeter the aubergines, zucchini, tomatoes
then finely slice the potatoes,
pick the basil leaves and set aside.
In a large casserole pan add the tomatoes sauce with the sliced onions and the basil leaves. Add the vegetables side by side: one slice of aubergine, one slice of zucchini, one slice of potatoes and one slice of tomatoes and so on until all the casserole is fully.
At the end, add the origan and the 3 table spoons of extra virgin olive oil.
Cover the pan and cook a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.
Serving Size: makes 6 1-dish servings
Number of Servings: 6
Recipe submitted by SparkPeople user MICKYSAC.
Nutritional Info Amount Per Serving
- Calories: 139.0
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 276.2 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 4.3 g
- Protein: 2.3 g
Member Reviews