Italian

Veggy Eggplant Parmesan is for Dinner.

Veggy Eggplant Parmesan takes 20 minutes to prepare.

Veggy Eggplant Parmesan takes 55 minutes to cook.

Veggy Eggplant Parmesan makes 2 servings.

The ingredients for Veggy Eggplant Parmesan are:

.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

Here is how you make Veggy Eggplant Parmesan:

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 topBake for 10 more minutes. Cut and serve. Serving Size: 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user MJOURNEY.

The nutritional information for Veggy Eggplant Parmesan is:

• 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

Veggy Eggplant Parmesan is Italian cuisine.

The dietary needs meet for Veggy Eggplant Parmesan is Vegetarian