Slow Cooker

Parmigiana vegetarian is for Side Dish.

Parmigiana vegetarian takes 15 minutes to prepare.

Parmigiana vegetarian takes 45 minutes to cook.

Parmigiana vegetarian makes 6 servings.

The ingredients for Parmigiana vegetarian are:

300 grams Zucchini
300 gram(s) aubergine, fresh (by IRENAS)
300 grams Potato, raw
300 grams Tomatoes, red, ripe, raw, year round average
300 grams Tomato Sauce
3 tbsp Extra Virgin Olive Oil
6 leaves Basil
1 slice, large (1/4" thick) Onions, raw

Here is how you make Parmigiana vegetarian:

Prepare your ingredients before you start:peel and cut the onions into slice, slice half centimeter the aubergines, zucchini, tomatoes then finely slice the potatoes,pick the basil leaves and set aside.In a large casserole pan add the tomatoes sauce with the sliced onions and the basil leaves. Add the vegetables side by side: one slice of aubergine, one slice of zucchini, one slice of potatoes and one slice of tomatoes and so on until all the casserole is fully.At the end, add the origan and the 3 table spoons of extra virgin olive oil.Cover the pan and cook a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.Serving Size: makes 6 1-dish servingsNumber of Servings: 6Recipe submitted by SparkPeople user MICKYSAC.

The nutritional information for Parmigiana vegetarian is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 139.0

• Total Fat: 7.3 g
• Cholesterol: 0.0 mg
• Sodium: 276.2 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 4.3 g
• Protein: 2.3 g

Parmigiana vegetarian is Italian cuisine.

The dietary needs meet for Parmigiana vegetarian is Vegetarian