Veggy Eggplant Parmesan

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 246.9
  • Total Fat: 8.9 g
  • Cholesterol: 20.0 mg
  • Sodium: 1,274.5 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 11.3 g
  • Protein: 15.8 g

View full nutritional breakdown of Veggy Eggplant Parmesan calories by ingredient


Introduction

Veggy Eggplant Parmesan Veggy Eggplant Parmesan
Number of Servings: 2

Ingredients

    .5 serving Egg Plant, unpeeled (1-1 1/4lb)
    1 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
    .5 serving 1 Med. Green Bell Pepper
    .25 serving Onion,Large Yellow Onion Sliced (1/4" thick) per slice (by 19TB61)
    0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
    1 cup Zuccini Squash
    1.5 cup spaghetti sauce,hunts chunky veggie spaghetti sauce
    10 tbsp Parmesan Cheese, Shredded

Directions

Slice everything.
Layer: Eggplant, all other veggies, about 1/3 of the cheese, eggplant.
Add a little water to the sauce and pour over the top.
Bake for 45 min.
Sprinkle the rest of the cheese on top
Bake for 10 more minutes.
Cut and serve.

Serving Size: 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user MJOURNEY.