Eggplant Bake with Peppers and Mushrooms
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 192.2
- Total Fat: 7.8 g
- Cholesterol: 21.0 mg
- Sodium: 640.8 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 4.8 g
- Protein: 11.7 g
View full nutritional breakdown of Eggplant Bake with Peppers and Mushrooms calories by ingredient
Number of Servings: 8
Ingredients
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1 egg plant sliced 1/4
1 jar ragu robusto roasted garlic or 3 cups
1 large sweet red bell pepper sliced
6 oz or 170 grams of portabella mushrooms sliced
1 cup of light ricotta cheese
3/4 cup of krafts 4 cheese mexican 2%
1 cup of krafts 2% mozzrella cheese
salt and pepper to taste
Directions
cover bottom of 13 x 9 baking dish with ragu layer eggplant then ricotta then mushrooms another layer of raug then bell peppers and mexican and Mozzrella cheeses cover with remaining ragu and Bake until eggplant is tender at 350 for about one hour
Number of Servings: 8
Recipe submitted by SparkPeople user LARAINE.
Number of Servings: 8
Recipe submitted by SparkPeople user LARAINE.
Member Ratings For This Recipe
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ZELDA13
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PGNBRI
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CD2239720
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MRS_SAT
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BONNIE1552