Italian

Eggplant and Zucchini Bake is for Dinner.

Eggplant and Zucchini Bake takes 10 minutes to prepare.

Eggplant and Zucchini Bake takes 60 minutes to cook.

Eggplant and Zucchini Bake makes 5 servings.

The ingredients for Eggplant and Zucchini Bake are:

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

Here is how you make Eggplant and Zucchini Bake:

makes 5 servings1.) 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: 5Recipe submitted by SparkPeople user AVM033191.

The nutritional information for Eggplant and Zucchini Bake is:

• 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

Eggplant and Zucchini Bake is Italian cuisine.

The dietary needs meet for Eggplant and Zucchini Bake is Vegetarian