Eggplant Bake

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 105.4
  • Total Fat: 2.6 g
  • Cholesterol: 8.3 mg
  • Sodium: 358.2 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 5.7 g
  • Protein: 4.4 g

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

Ingredients

    Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb)
    Zucchini, baby, .75 medium
    Parsley, dried, 1 tbsp
    Pepper, black, 1 tsp
    Garlic powder, 1 tsp
    Onion powder, 1 tsp
    Oregano, ground, 1 tsp
    Basil, .25 tbsp
    Stewed Tomatoes, 1.75 cup
    Feta Cheese, .25 cup, crumbled
    Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2"

Directions

Slice eggplant and zucchini in rounds, clean and cut red pepper in strips. Spray glass baking dish with vegetable spray and layer eggplant and zucchini in it and sprinkle with Feta cheese. Spray medium fry pan with vegetable spray and saute peppers and stewed tomatoes with seasonings. When peppers are soft, pour over eggplant and zucchini. Cover with foil and bake at 350 for 30 minutes. Serve as a meal with salad or as a side dish.

Number of Servings: 4

Recipe submitted by SparkPeople user GRACEFULAGER.

TAGS:  Fish | Dinner | Fish Dinner |

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