Layered Eggplant and Zucchini Bake
Steamed Green Beans
Ingredients
- 3 cloves garlic, minced
- 1 (28-oz) can BPA-free organic whole tomatoes, undrained and chopped
- ¼ cup olive oil, divided
- 1 large eggplant
- 3 large zucchini
- 1 (15-oz) carton ricotta cheese
- 1 large egg, lightly beaten
- ½ tsp salt
- 1 tsp pepper
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 400°F. Cook garlic and tomatoes in 1 Tbsp hot oil in a saucepan over medium-high heat. 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.
- Sprinkle eggplant slices with ½ tsp pepper.
- Cook eggplant, in 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 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 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.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
416
|
70
|
486
|
| Fat (g) | 28 | 4 | 32 |
| Sat. Fat (g) | 12 | 2 | 14 |
| Protein (g) | 22 | 2 | 24 |
| Carb (g) | 20 | 8 | 28 |
| Fiber (g) | 6 | 3 | 9 |
| Sodium (mg) | 767 | 201 | 968 |
Clean Eating Meal Plan
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