Zucchini and Eggplant Bake
medium zucchini, thinly sliced (4 cups)
large red sweet peppers, coarsely chopped (2 cups)
medium onions, coarsely chopped (1 cup)
medium eggplant peeled and coarsely chopped (5 cups)
cloves garlic, minced
tablespoons olive oil
cup light mayonnaise
ounces Pecorino-Romano cheese, grated (1 cup)
ounces shredded mozzarella cheese (2 cups)
rich round crackers, crushed (about 2/3 cup)
- 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.
- 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.
- 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)
- Per serving:
- 440 kcal cal.,
- 32 g fat
- (11 g sat. fat,
- 6 g polyunsaturated fat,
- 13 g monounsatured fat),
- 188 mg chol.,
- 942 mg sodium,
- 21 g carb.,
- 5 g fiber,
- 8 g sugar,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet