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Recipe Summary

prep:
25 mins
bake:
20 mins at 350°
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • If desired, peel the eggplant. Cut into 1/2-inch slices; halve each slice. In a kettle cook the eggplant, zucchini, and salt in a small amount of boiling water for 4 minutes. Drain; pat dry with paper towels.

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Instructions Checklist
  • Divide the eggplant and zucchini among 4 individual au gratin dishes or casseroles. Top with ricotta cheese and tomato pasta sauce or spaghetti sauce. Top with the sliced tomato. Sprinkle with the mozzarella and Parmesan cheeses. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until heated through. Makes 4 servings.

Nutrition Facts

212 calories; total fat 6g; saturated fat 3g; cholesterol 21mg; sodium 560mg; carbohydrates 27g; fiber 6g; protein 15g.
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Reviews

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