Layered Eggplant and Zucchini Bake
Lemon-Garlic Steamed Broccoli
Ingredients
- 2 small cloves garlic, minced
- 1 (14.5-oz) can diced tomatoes, undrained
- 2 Tbsp olive oil, divided
- 1 small eggplant
- 2 zucchini
- ½ (15-oz) carton ricotta cheese
- 1 large egg yolk, lightly beaten
- ¼ tsp salt
- ½ tsp pepper, divided
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°F. Cook garlic and tomatoes in ½ 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 yolk, salt, and ¼ tsp pepper.
- Sprinkle eggplant slices with ¼ tsp pepper.
- Cook eggplant in 1½ Tbsp hot oil in a large nonstick skillet 2 to 3 minutes per side or until browned.
- Spoon about one-third of tomato sauce into a 9-inch baking dish.
- Top with a single layer of zucchini slices, a single layer of eggplant, half of ricotta mixture, one-third of tomato sauce, and ½ cup mozzarella cheese.
- Repeat layers; bake 30 minutes or until browned and bubbly.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- 1 Tbsp olive oil
- 1½ tsp lemon juice
- ¼ tsp garlic salt
- ¼ tsp pepper
Side Dish Instructions
- Cook broccoli according to package directions. Combine all ingredients in a bowl; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
417
|
73
|
490
|
| Fat (g) | 28 | 5 | 33 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 22 | 3 | 25 |
| Carb (g) | 20 | 6 | 26 |
| Fiber (g) | 6 | 3 | 9 |
| Sodium (mg) | 722 | 194 | 916 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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