Zucchini Eggplant Parmesan
![Zucchini Eggplant Parmesan](https://sparkpeo.hs.llnwd.net/e1/resize/630m620/e4/nw/8/9/l894554567.jpg)
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 59.8
- Total Fat: 1.1 g
- Cholesterol: 2.5 mg
- Sodium: 239.4 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 1.9 g
- Protein: 2.8 g
View full nutritional breakdown of Zucchini Eggplant Parmesan calories by ingredient
Introduction
Vegetarian meal or side dish to a chicken or meat soup Vegetarian meal or side dish to a chicken or meat soupNumber of Servings: 8
Ingredients
-
*Zucchinni 1 cup raw chopped with skin, 1 cup (remove)
Eggplant, fresh, 1 cup, cubes (remove)
*Potato, raw, 1 medium (2-1/4" to 3-1/4" dia.) (remove)
Stewed Tomatoes, 1.5 cup (remove)
*Salt, table, .25 tsp (remove)
Pepper, black, .25 tsp (remove)
Onions, raw, 1 cup, chopped (remove)
Parmesan Cheese, grated, .25 cup (remove)
Tips
I like this dish with a hearty chicken vegetable soup and a side salad.
Directions
Stir fry vegetables in 3 tablespoons of canola for 5 to 6 minutes separately. Layer all the vegetable, season, and top with stewed tomatoes, and Parmesan. Crock pot on medium temp for the remainder of the time.
Serving Size: 8 serving
Number of Servings: 8
Recipe submitted by SparkPeople user WECHANN.