Saucy eggplant zucchini bake

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,776.7
  • Total Fat: 89.4 g
  • Cholesterol: 305.2 mg
  • Sodium: 5,163.2 mg
  • Total Carbs: 155.8 g
  • Dietary Fiber: 44.6 g
  • Protein: 114.8 g

View full nutritional breakdown of Saucy eggplant zucchini bake calories by ingredient


Introduction

A layer dish that tastes great and is lower calorie A layer dish that tastes great and is lower calorie
Number of Servings: 1

Ingredients

    12.0 oz Ground beef, lean
    2.0 cup, sliced Zucchini
    1.0 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, fresh
    2.0 cup Tomato Paste
    3.0 tsp Garlic powder
    2.0 tbsp Basil
    3.0 tbsp Parsley
    1.0 cup, pieces or slices Mushrooms, fresh
    20.0 tsp Cheese (Grated) - Parmesan Cheese - Kraft 100%

Directions

Slice the eggplant and zucchini, set aside. All other ingredients are to make sauce. Brown the beef and drain it, add the other ingredients, except cheese, and enough water to make a sauce that you feel is the consistency you like. But remember the zucchini and eggplant will release some liquid during cooking. Layer in a bread loaf pan zucchini then sauce then some of the cheese then eggplant repeating till you have use up the veggies. Mine was 3 layers of veggies, with sauce and cheese in between, and I did the top layer with a little less sauce and a bit more cheese. This is a very forgiving recipe.

Serving Size: Makes s servings

Number of Servings: 1.0

Recipe submitted by SparkPeople user K_BRADLEY1.