Layered Eggplant-and-Zucchini Bake
Steamed Green Beans
Ingredients
- 1 (28-oz) can organic whole tomatoes, undrained and chopped
- 3 cloves garlic, minced
- ¼ cup olive oil, divided
- 1 large eggplant
- 3 large zucchini
- 1 (15-oz) carton ricotta cheese
- 1 large egg, lightly beaten
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 400°F. Bring tomatoes with liquid, garlic, and 1 Tbsp oil to a boil in a saucepan over medium-high heat; 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.
- Sprinkle eggplant with ½ tsp each salt and pepper. Cook eggplant, in 3 batches, in 1 Tbsp hot oil per batch in a large nonstick skillet 2 to 3 minutes per side or until browned.
- Spoon about one-third tomato sauce into a 13- x 9-inch pan; top with a layer of zucchini, a layer of eggplant, half of ricotta mixture, one-third tomato sauce, and 1 cup cheese. Repeat layers.
- Bake 30 minutes or until browned and bubbly.
Side Dish Ingredients
- 2 (12-oz) pkg green beans
- 2 Tbsp butter
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Microwave beans according to package directions; toss with butter, salt, and pepper.
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