Zucchini and Eggplant Bake

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Zucchini and Eggplant Bake
Makes: 6 to 8 servings
Prep: 35 mins Bake: 350°F 20 mins Stand: 10 mins
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  • user reviews (4)
Zucchini and Eggplant Bake
Ingredients
  • 3
    medium zucchini, thinly sliced (4 cups)
  • 2
    large red sweet peppers, coarsely chopped (2 cups)
  • 2
    medium onions, coarsely chopped (1 cup)
  • 1
    medium eggplant peeled and coarsely chopped (5 cups)
  • 2
    cloves garlic, minced
  • 3
    tablespoons olive oil
  • 4
    eggs
  • 1/2
    cup light mayonnaise
  • 4
    ounces Pecorino-Romano cheese, grated (1 cup)
  • 8
    ounces shredded mozzarella cheese (2 cups)
  • 12
    rich round crackers, crushed (about 2/3 cup)
Directions

1. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In 12-inch skillet cook zucchini, sweet pepper, onion, eggplant, garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in hot oil over medium-high heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally.

2. Meanwhile, in extra-large bowl whisk together eggs and mayonnaise until combined. Stir in Pecorino-Romano cheese and 1 cup of the mozzarella cheese. Add cooked vegetables; toss to combine. Evenly spread vegetable mixture in prepared baking dish. Top with remaining mozzarella and cracker crumbs.

3. Bake, uncovered, for 20 to 25 minutes or until top is lightly browned and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 to 8 servings.

Nutrition Facts (Zucchini and Eggplant Bake)
  • Servings Per Recipe 6,
  • Calories 440,
  • Protein (gm) 23,
  • Carbohydrate (gm) 21,
  • Fat, total (gm) 32,
  • Cholesterol (mg) 188,
  • Saturated fat (gm) 11,
  • Monosaturated fat (gm) 13,
  • Polyunsaturated fat (gm) 6,
  • Dietary Fiber, total (gm) 5,
  • Sugar, total (gm) 8,
  • Vitamin A (IU) 2041,
  • Vitamin C (mg) 66,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 81,
  • Cobalamin (Vit. B12) (µg) 1,
  • Sodium (mg) 942,
  • Potassium (mg) 568,
  • Calcium (DV %) 525,
  • Iron (DV %) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (4)
4214951080
boardbabe63 wrote:

Very good.

3/7/2011 07:28:44 PM Report Abuse
steviehin wrote:

This dish is fabulous!

10/14/2010 09:05:32 AM Report Abuse
dolly.cominsky wrote:

I just made this last night...Excellent recipe a total hit at the dinner table.

8/17/2010 05:42:51 AM Report Abuse
southernfriedfun2 wrote:

Really wonderful dish. I used combination of paremsan,romano and asiago as it is what I had on hand and added some sliced baby bella mushrooms!!!

4/27/2010 06:14:01 PM Report Abuse

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