Eggplant zucchini tomato roast

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 50.0
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 9.5 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 3.9 g
  • Protein: 2.0 g

View full nutritional breakdown of Eggplant zucchini tomato roast calories by ingredient


Don't know what else to call it but I liked it. Don't know what else to call it but I liked it.
Number of Servings: 5


    5 tbsp Basil
    1 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh
    2 clove Garlic
    0.50 cup, chopped Onions, raw
    1 cup, sliced Zucchini
    1.50 cup, chopped or sliced Red Ripe Tomatoes
    0.10 cup, sliced Jalapeno Peppers
    5 tbsp Cilantro, raw


Peel and slice eggplant
Lay in the bottom 9x13 baking pan, use cooking spray
Place garlic, onions, jalapeno, basil and the tomatoes in chopper, blend until like a salsa.
Spoon half over eggplant.
Add beans
Add slices of zucchini over this
Spread salsa over zucchini.
Cover with foil and bake at 350 for 45 minutes.

Serving Size: 5 1.25 cup servings