Eggplant and Zucchini Bake

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 112.8
  • Total Fat: 4.3 g
  • Cholesterol: 15.3 mg
  • Sodium: 194.8 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 3.6 g
  • Protein: 8.0 g

View full nutritional breakdown of Eggplant and Zucchini Bake calories by ingredient
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Number of Servings: 5

Ingredients

    1 eggplant, sliced lengthwise about 1/4 inch thick
    1 large green zucchini sliced lengthwise or 5 baby green zucchini sliced lengthwise
    1 portabello muchroom, cooked
    1 cup part skim or fat free ricotta cheese
    1 small can of tomato sauce
    italian seasoning- thyme, basil, rosemary, savory

Directions

makes 5 servings

1.) cut zucchini and eggplant lengthwise. Leave the mushroom whole. Place all on greased baking sheet and brush with extra virgin olive oil and season with italian seasonings. Place in 400 degree even for about 25 minutes. (watch the mushroom, it may cook quicker that the other veggies)

2.) After the vegetables are cooked, let them cool. Chop the mushroom into cubes and place in the ricotta cheese. Mix the cheese and munshroom together until evenly distributed.

3.) In a small casserole dish, brush bottom of pan with a tbsp of tomato sauce. PLace eggplant on top of sauce. Spread some of the ricotta mixture on top of the eggplant. Repeat layers of sauce, veggies and cheese ending with the zucchini on top. You can add a little breadcrumb on top for a little extra crunch.


Number of Servings: 5

Recipe submitted by SparkPeople user AVM033191.

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