Eggplant Squash Bake
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.
Makes 4 servings
|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 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|
- 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.
|Serving Size:||1 cup Eggplant Squash Bake|
|Calories from Fat||35 %|
|Total Fat||8 g|
|Saturated Fat||6 g|
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