Low-fat Layered Eggplant Bake

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 217.0
  • Total Fat: 7.2 g
  • Cholesterol: 24.7 mg
  • Sodium: 937.3 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 5.6 g
  • Protein: 14.0 g

View full nutritional breakdown of Low-fat Layered Eggplant Bake calories by ingredient
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Number of Servings: 4


    1 Eggplant sliced thinly
    2 zucchinis sliced thinly
    1 can italian diced tomatoes
    1 small can garlic flavored tomato sauce
    6 oz Mozzarella cheese


Place sliced eggplant and zucchini on a cookie sheet and bake for 20 minutes at 350.

Take out and layer in a casserole dish, a layer of eggplant and zucchini, followed by diced tomatoes, another layer of eggplant and zucchini, diced tomatoes, a light layer of about 2 oz of cheese, eggplant and zucchini, diced tomatoes, eggplant and zucchini, tomato sauce and then rest of cheese on top. Bake at 350 until cheese begins to brown.

Number of Servings: 4

Recipe submitted by SparkPeople user MAMAOFFAITH.

TAGS:  Vegetarian Meals |

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