Italian Eggplant, Zucchini and Spinach Bake
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 217.8
- Total Fat: 10.2 g
- Cholesterol: 19.5 mg
- Sodium: 374.5 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 6.9 g
- Protein: 11.4 g
View full nutritional breakdown of Italian Eggplant, Zucchini and Spinach Bake calories by ingredient
Introduction
This recipe was born out of necessity. I was planning to make eggplant parmesan but realized I didn't have what I needed, so I made this up. It is like a veggie lasagna without noodles. It's gooey and cheesy - we really liked it. I hope you enjoy it, too! This recipe was born out of necessity. I was planning to make eggplant parmesan but realized I didn't have what I needed, so I made this up. It is like a veggie lasagna without noodles. It's gooey and cheesy - we really liked it. I hope you enjoy it, too!Number of Servings: 4
Ingredients
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1 large eggplant, sliced into half inch pieces
4 medium zucchini, sliced into half inch pieces
6 cups spinach, wlted (or frozen, drained)
1 Tbsp olive oil
4 cloves garlic, minced
1 C marinara sauce
1/2 C lowfat ricotta cheese
1/2 C Italian 5 cheese blend
1 tsp oregano or Italian seasoning
Directions
Preheat oven to 400 degrees. Slice eggplant and zucchini. Lightly spritz the slices with olive oil or nonstick spray or lightly grease the cookie sheet. Roast the slices in the oven for 8 mins per side or until browned and slightly crispy.
While veggies are roasting, heat remaining olive oil and 1 tsp garlic in a saute pan. Saute the spinach until mostly wilted. Set aside.
In the same pan, heat the marinara sauce, Italian seasoning and remaining garlic and simmer until veggies are done. Add ricotta cheese and mix.
After the veggies are done, reduce the oven to 350. Grease an 8x8 dish. Put in just enough marinara sauce to cover the bottom of the dish. Layer zucchini, spinach and eggplant. Add half the marinara sauce then half the cheese blend. Repeat the layers. Top the casserole with the parmesan cheese.
Bake, covered, for 20 mins or until bubbly. (I made this early in the day and refrigerated it until time to eat, so I cooked it for 30 or so mins.)
Makes 4 servings. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user LUVALAB.
While veggies are roasting, heat remaining olive oil and 1 tsp garlic in a saute pan. Saute the spinach until mostly wilted. Set aside.
In the same pan, heat the marinara sauce, Italian seasoning and remaining garlic and simmer until veggies are done. Add ricotta cheese and mix.
After the veggies are done, reduce the oven to 350. Grease an 8x8 dish. Put in just enough marinara sauce to cover the bottom of the dish. Layer zucchini, spinach and eggplant. Add half the marinara sauce then half the cheese blend. Repeat the layers. Top the casserole with the parmesan cheese.
Bake, covered, for 20 mins or until bubbly. (I made this early in the day and refrigerated it until time to eat, so I cooked it for 30 or so mins.)
Makes 4 servings. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user LUVALAB.