Eggplant Squash Casserole Bake

(1)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1 med. eggplant (peeled or not) cut into 1" cubes1 med. yellow neck squash (1" cubes) 1 lg. onion (sliced)1/2 tsp garlic powder (2 cloves fresh-minced or pressed)1 jar pasta sauce ( your choice)2 oz low fat mozzarella cheese1 tbsp. parmesan cheese1/2 tsp dried basilPAM cooking spray2 tsp extra light olive oil
Directions
After transfer of veggies 2 qt.casserole and adding pasta sauce and cheeses, return to oven and Bake at 375 degrees for additional 20-30 minutes or until sauce is bubbly and cheese is melted. Remove from oven and let cool/rest 5-10 minutes, then serve.

Makes 6 1 1/2 cup servings. (WW = 3 pts)

Number of Servings: 6

Recipe submitted by SparkPeople user MJBORYLA16.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 187.5
  • Total Fat: 6.2 g
  • Cholesterol: 6.1 mg
  • Sodium: 693.8 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 5.1 g
  • Protein: 7.3 g

Member Reviews
  • MANDIKINS137
    We ended up using an acorn squash instead of the yellow squash and it still turned out great! - 10/7/09