Layered Eggplant and Zucchini Bake
Steamed Green Beans
Ingredients
- ¼ cup olive oil, divided
- 3 cloves garlic, minced
- 1 (28-oz) can BPA-free whole tomatoes, undrained and chopped
- 1 large eggplant
- 3 large zucchini
- 1 (15-oz) container ricotta cheese
- 1 large egg, lightly beaten
- 1 tsp salt
- 1 tsp pepper
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 400°F.
- Heat 1 Tbsp oil in a saucepan over medium-high heat; add garlic and tomatoes.
- Bring to a boil; reduce heat to medium, and cook 10 minutes.
- Meanwhile, cut eggplant and zucchini lengthwise into ¼-inch-thick slices.
- Stir together ricotta, egg and ½ tsp each salt and pepper.
- Heat 1 Tbsp oil in a large nonstick skillet; sprinkle eggplant slices with remaining salt and pepper.
- Cook eggplant, in batches, 2 to 3 minutes per side or until browned; repeat with remaining oil and eggplant.
- Spoon about one-third of tomato sauce into a 13- x 9-inch pan.
- Top with a single layer of zucchini slices, a single layer of eggplant, half of ricotta mixture, one-third of tomato sauce, and 1 cup cheese.
- Repeat layers; bake 30 minutes or until browned and bubbly.
Side Dish Ingredients
- 2 (12-oz) pkg steam-in-bag green beans
- 2 Tbsp butter
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Microwave green beans according to package directions; toss with butter, salt and pepper.
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