Saucy eggplant zucchini bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
12.0 oz Ground beef, lean2.0 cup, sliced Zucchini1.0 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, fresh2.0 cup Tomato Paste3.0 tsp Garlic powder2.0 tbsp Basil3.0 tbsp Parsley1.0 cup, pieces or slices Mushrooms, fresh20.0 tsp Cheese (Grated) - Parmesan Cheese - Kraft 100%
Slice the eggplant and zucchini, set aside. All other ingredients are to make sauce. Brown the beef and drain it, add the other ingredients, except cheese, and enough water to make a sauce that you feel is the consistency you like. But remember the zucchini and eggplant will release some liquid during cooking. Layer in a bread loaf pan zucchini then sauce then some of the cheese then eggplant repeating till you have use up the veggies. Mine was 3 layers of veggies, with sauce and cheese in between, and I did the top layer with a little less sauce and a bit more cheese. This is a very forgiving recipe.
Serving Size: Makes s servings
Number of Servings: 1.0
Recipe submitted by SparkPeople user K_BRADLEY1.
Serving Size: Makes s servings
Number of Servings: 1.0
Recipe submitted by SparkPeople user K_BRADLEY1.
Nutritional Info Amount Per Serving
- Calories: 1,776.7
- Total Fat: 89.4 g
- Cholesterol: 305.2 mg
- Sodium: 5,163.2 mg
- Total Carbs: 155.8 g
- Dietary Fiber: 44.6 g
- Protein: 114.8 g
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