Eggplant and Zucchini Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 eggplant, sliced lengthwise about 1/4 inch thick1 large green zucchini sliced lengthwise or 5 baby green zucchini sliced lengthwise1 portabello muchroom, cooked1 cup part skim or fat free ricotta cheese1 small can of tomato sauceitalian seasoning- thyme, basil, rosemary, savory
makes 5 servings
1.) cut zucchini and eggplant lengthwise. Leave the mushroom whole. Place all on greased baking sheet and brush with extra virgin olive oil and season with italian seasonings. Place in 400 degree even for about 25 minutes. (watch the mushroom, it may cook quicker that the other veggies)
2.) After the vegetables are cooked, let them cool. Chop the mushroom into cubes and place in the ricotta cheese. Mix the cheese and munshroom together until evenly distributed.
3.) In a small casserole dish, brush bottom of pan with a tbsp of tomato sauce. PLace eggplant on top of sauce. Spread some of the ricotta mixture on top of the eggplant. Repeat layers of sauce, veggies and cheese ending with the zucchini on top. You can add a little breadcrumb on top for a little extra crunch.
Number of Servings: 5
Recipe submitted by SparkPeople user AVM033191.
1.) cut zucchini and eggplant lengthwise. Leave the mushroom whole. Place all on greased baking sheet and brush with extra virgin olive oil and season with italian seasonings. Place in 400 degree even for about 25 minutes. (watch the mushroom, it may cook quicker that the other veggies)
2.) After the vegetables are cooked, let them cool. Chop the mushroom into cubes and place in the ricotta cheese. Mix the cheese and munshroom together until evenly distributed.
3.) In a small casserole dish, brush bottom of pan with a tbsp of tomato sauce. PLace eggplant on top of sauce. Spread some of the ricotta mixture on top of the eggplant. Repeat layers of sauce, veggies and cheese ending with the zucchini on top. You can add a little breadcrumb on top for a little extra crunch.
Number of Servings: 5
Recipe submitted by SparkPeople user AVM033191.
Nutritional Info Amount Per Serving
- Calories: 112.8
- Total Fat: 4.3 g
- Cholesterol: 15.3 mg
- Sodium: 194.8 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 3.6 g
- Protein: 8.0 g
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