Eggplant Squash Bake
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Eggplant Squash Bake
YIELD Makes 4 servings
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Eggplant is low in carbohydrate, calories, sodium and fat. No wonder it's such a big part of the Mediterranean diet many nutritionists and doctors consider so healthy. Layered with low-fat cheeses as it is here, eggplant lets you enjoy the flavor of lasagna with a lot less fat and carbs.
INGREDIENTS
| 1/2 | cup chopped onion |
| 1 | clove garlic, minced |
| Nonstick olive oil cooking spray | |
| 1 | cup part-skim ricotta cheese |
| 1 | jar (4 ounces) diced pimientos, drained |
| 1/4 | cup grated Parmesan cheese |
| 2 | tablespoons fat-free (skim) milk |
| 1‑1/2 | teaspoons dried marjoram |
| 3/4 | teaspoon dried tarragon |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon ground nutmeg |
| 1/4 | teaspoon black pepper |
| 1 | cup no-sugar-added meatless spaghetti sauce, divided |
| 1/2 | pound eggplant, peeled and cut into thin crosswise slices |
| 2 | medium (6 ounces) zucchini, cut in half then lengthwise into thin slices |
| 2 | medium (6 ounces)yellow summer squash, cut in half then lengthwise into thin slices |
| 2 | tablespoons shredded part-skim mozzarella cheese |
PREPARATION:
Microwave Directions
- Combine onion and garlic in medium microwavable bowl. Spray lightly with cooking spray. Microwave on HIGH 1 minute.
- Add ricotta, pimientos, Parmesan, milk, marjoram, tarragon, salt, nutmeg and pepper. Spray 9- or 10-inch round microwavable baking dish with cooking spray. Spread 1/3 cup spaghetti sauce in bottom of dish.
- Layer half of eggplant, zucchini and summer squash in dish; top with ricotta mixture. Layer remaining eggplant, zucchini and summer squash over ricotta mixture. Top with remaining 2/3 cup spaghetti sauce.
- Cover with vented plastic wrap. Microwave on HIGH 17 to 19 minutes or until vegetables are tender, rotating dish every 6 minutes. Top with mozzarella cheese. Let stand 10 minutes before serving.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| Serving Size: | 1 cup Eggplant Squash Bake |
| Fiber | 5 g |
| Carbohydrate | 19 g |
| Cholesterol | 25 mg |
| Saturated Fat | 6 g |
| Total Fat | 8 g |
| Calories from Fat | 35 % |
| Calories | 190 |
| Protein | 13 g |
| Sodium | 647 mg |
DIETARY EXCHANGE:
| Vegetable | 3 |
| Fat | 1 |
| Meat | 1 |
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