Zucchini and Eggplant Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 sliced zucchini (4 cups)2 large sweet peppers ,coarsely chopped (2 cup)2 medium onions, coarsely chopped (1 cup)1 medium eggplant, peeled and coarsely chopped (5 cups)2 closed garlic, minced3 tblsp olive oil4 eggs1/2 cup light mayonnaise1/2 tsp black pepper4 oz Pecorino-Romano cheese, grated (1 cup)8 oz shredded mozzarella cheese (2 cups)12 rich round crackers, crushed (2/3 cup)
Preheat oven to 350 F. Grease 9inch by 13 inch casserole pan
Stir fry vegetables, garlic and oil in wok until softened (10 minutes).
Whip together mayonnaise and eggs until mixed. Add pepper, Romano and 1 cup of mozarella cheese.
Stir in vegetables and mix until well coated. Pour into casserole pan.
Top with remaining cup of Mozarella Cheese and crumbled crackers.
Bake for 20-25 minutes until browned.
Salt to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user MELANIE_J.
Stir fry vegetables, garlic and oil in wok until softened (10 minutes).
Whip together mayonnaise and eggs until mixed. Add pepper, Romano and 1 cup of mozarella cheese.
Stir in vegetables and mix until well coated. Pour into casserole pan.
Top with remaining cup of Mozarella Cheese and crumbled crackers.
Bake for 20-25 minutes until browned.
Salt to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user MELANIE_J.
Nutritional Info Amount Per Serving
- Calories: 271.4
- Total Fat: 13.8 g
- Cholesterol: 137.7 mg
- Sodium: 648.2 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 4.6 g
- Protein: 16.6 g
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