Eggplant Squash Bake

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 191.8
  • Total Fat: 7.1 g
  • Cholesterol: 17.1 mg
  • Sodium: 599.0 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 18.3 g

View full nutritional breakdown of Eggplant Squash Bake calories by ingredient
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Number of Servings: 4


    1 medium onion, chopped
    2 tsp. garlic, chopped
    1 cup cottage cheese, nonfat
    1/4 cup Parmesan cheese
    2 Tbsp. fat-free milk
    1 1/2 tsp. marjoram, dried
    1/2 tsp. nutmeg
    1/4 tsp. salt
    1/4 tsp. pepper
    1 cup spaghetti sauce, divided
    1 cup eggplant, cubed
    1 large baby zucchini, chopped
    1 large summer squash, chopped
    2 oz. part skim mozzarella cheese


Preheat oven at 400 degrees.

1.Combine onion and garlic and saute in pan sprayed with olive oil
2. Mix together the next 9 ingredients in separate bowl and add cooked onion and garlic.
3. Spray bottom of 9 X9 or 8 X 8 baking dish and spread 1/2 cup of spaghetti sauce on the bottom of the dish.
4. Layer half of eggplant, zucchini, and summer squash in dish. Spoon on cottage cheese mixture. Layer remaining veggies.
5. Top with rest of spaghetti sauce and bake in oven for 30 minutes.

Top with mozzarella cheese and let melt before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user MAMALAURAJEAN.

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