Zucchini eggplant bake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 72.9
  • Total Fat: 1.5 g
  • Cholesterol: 3.3 mg
  • Sodium: 84.4 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.0 g

View full nutritional breakdown of Zucchini eggplant bake calories by ingredient


Introduction

got some Japanese eggplant that I wanted to use up. Made it like Ratatouie, (sp?) but it was good. got some Japanese eggplant that I wanted to use up. Made it like Ratatouie, (sp?) but it was good.
Number of Servings: 8

Ingredients

    Zucchini, 4 cup, sliced thin
    *Japanese eggplant, 2 slim, foot in length, sliced thin
    Red Ripe Tomatoes, 2 cup, sliced thin
    Onions, raw, 1 cup, sliced thin
    Green Peppers (bell peppers), 3, sliced thin
    Parmesan Cheese, grated, .33 cup
    Italian Seasoning
    Basil

Directions

Preheat oven to 350. In a large 9x13 pan, layer the sliced zucchini in a thin layer, then add eggplant and then tomato, followed by onion. Sprinkle a layer of Parmesan over this and Italian seasoning. Then do another layer of the above. Sprinkle top with Parmesan and seasoning. Bake till crisp on top.

Number of Servings: 8

Recipe submitted by SparkPeople user SPAZWRITER.