Heart Healthy
Two popular summer vegetables are featured in this no-noodle Italian-style layered lasagna. Enjoy this vegetarian dish with a dark, leafy salad and crunchy, whole-wheat bread.
Print Recipe
Eggplant, Cheese & Tomato Bake
-
Servings
8
Ingredients
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Cooking spray -
1 large eggplant -
2 zucchini -
1 medium onion -
2 tsp. extra virgin olive oil -
3 cups mushrooms -
2 Tbsp. water -
3 medium garlic cloves OR -
3 tsp. garlic -
1/4 tsp. black pepper -
29 oz. tomatoes -
8 oz. tomato sauce -
3 Tbsp. basil OR -
1 Tbsp. basil -
3/4 cup ricotta cheese -
1 cup mozzarella cheese -
1 cup bread crumbs OR -
1 cup panko breadcrumbs
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 375°F. Lightly spray a large baking sheet and a 13 x 9 x 2-inch baking dish with cooking spray. -
Arrange the eggplant, zucchini, and onion in a single layer on the baking sheet. Lightly spray with cooking spray. Cover with aluminum foil. Bake, covered, for 10 minutes. Remove the foil. Bake for 10 minutes. -
In a small saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the mushrooms, water, garlic, and pepper for 6 minutes. Stir in the tomatoes, tomato sauce, and basil. Reduce the heat and simmer for 10 minutes, stirring occasionally. -
In the baking dish, layer half the tomato-mushroom mixture; half the eggplant, zucchini, and onion; all the ricotta; half the mozzarella; the remaining tomato-mushroom mixture; and the remaining eggplant, zucchini, and onion. Sprinkle the remaining mozzarella over all. Top with the bread crumbs. -
Bake for 30 to 45 minutes. Let cool for 10 minutes.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 161 | |
|---|---|---|
| Total Fat | 5.5 g | |
| Saturated Fat | 2.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 2.0 g | |
| Cholesterol | 13 mg | |
| Sodium | 138 mg | |
| Total Carbohydrate | 20 g | |
| Dietary Fiber | 5 g | |
| Sugars | 10 g | |
| Protein | 9 g | |
-
Servings
8
Ingredients
-
Cooking spray -
1 large eggplant -
2 zucchini -
1 medium onion -
2 tsp. extra virgin olive oil -
3 cups mushrooms -
2 Tbsp. water -
3 medium garlic cloves OR -
3 tsp. garlic -
1/4 tsp. black pepper -
29 oz. tomatoes -
8 oz. tomato sauce -
3 Tbsp. basil OR -
1 Tbsp. basil -
3/4 cup ricotta cheese -
1 cup mozzarella cheese -
1 cup bread crumbs OR -
1 cup panko breadcrumbs
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 375°F. Lightly spray a large baking sheet and a 13 x 9 x 2-inch baking dish with cooking spray. -
Arrange the eggplant, zucchini, and onion in a single layer on the baking sheet. Lightly spray with cooking spray. Cover with aluminum foil. Bake, covered, for 10 minutes. Remove the foil. Bake for 10 minutes. -
In a small saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the mushrooms, water, garlic, and pepper for 6 minutes. Stir in the tomatoes, tomato sauce, and basil. Reduce the heat and simmer for 10 minutes, stirring occasionally. -
In the baking dish, layer half the tomato-mushroom mixture; half the eggplant, zucchini, and onion; all the ricotta; half the mozzarella; the remaining tomato-mushroom mixture; and the remaining eggplant, zucchini, and onion. Sprinkle the remaining mozzarella over all. Top with the bread crumbs. -
Bake for 30 to 45 minutes. Let cool for 10 minutes.
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