Vegetarian

Low-fat Layered Eggplant Bake takes 20 minutes to prepare.

Low-fat Layered Eggplant Bake takes 60 minutes to cook.

Low-fat Layered Eggplant Bake makes 4 servings.

The ingredients for Low-fat Layered Eggplant Bake are:

1 Eggplant sliced thinly
2 zucchinis sliced thinly
1 can italian diced tomatoes
1 small can garlic flavored tomato sauce
6 oz Mozzarella cheese

Here is how you make Low-fat Layered Eggplant Bake:

Place sliced eggplant and zucchini on a cookie sheet and bake for 20 minutes at 350.Take out and layer in a casserole dish, a layer of eggplant and zucchini, followed by diced tomatoes, another layer of eggplant and zucchini, diced tomatoes, a light layer of about 2 oz of cheese, eggplant and zucchini, diced tomatoes, eggplant and zucchini, tomato sauce and then rest of cheese on top. Bake at 350 until cheese begins to brown.Number of Servings: 4Recipe submitted by SparkPeople user MAMAOFFAITH.

The nutritional information for Low-fat Layered Eggplant Bake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 217.0

• Total Fat: 7.2 g
• Cholesterol: 24.7 mg
• Sodium: 937.3 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 5.6 g
• Protein: 14.0 g