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Nutrition Information*
per serving
Calories: 265.8
Total Sugars: 7g
Carb.: 19.7g
Fiber: 6.8g
Total Fats: 15.1g
Cholesterol: 19.8mg
Protein: 16.5g
Sodium: 30.6mg
*Data provided by USDA
3 cloves garlic ; minced
1 medium eggplant ; cut into 1/2 inch cubes
2 medium zucchini ; sliced
2 medium tomatoes ; chopped
2 cups mushroom ; sliced
1 large onions ; sliced
1 large green bell pepper ; sliced
2 tablespoons olive oil ; divided
1 cup parmesan cheese ; grated
2 teaspoons parsley
salt ; to taste
Submitted by baker
An easy side dish with a mix of vegetables
Cal: 266 Fat: 15g Carbs: 20g Protein: 17g Fiber: 7g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
13.3
--
6.6
27.4
23.2
6.6
33
1.3
Calories: 265.8
Total Sugars: 7g
Carb.: 19.7g
Fiber: 6.8g
Total Fats: 15.1g
Cholesterol: 19.8mg
Protein: 16.5g
Sodium: 30.6mg
*Data provided by USDA
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 4)
Directions
- Preheat oven to 350F (175C)
- Brush the bottom of a 1 1/2 quart baking dish or casserole dish with 1 tablespoon of olive oil.
- Heat remaining tablespoon of oil in a large skillet over medium heat. Add the garlic and cook until golden.
- Add the parsely and eggplant, cooking until the eggplant is tender, about 10 minutes. Add salt to taste.
- Spread the eggplant mixture on the bottom of the baking dish and sprinkle with parmesan.
- Add a layer of zucchini slices and season with more parmesan and salt.
- Add layers of tomato, onion, bell pepper and mushroom, sprinkling each layer with salt to taste and parmesan.
- Bake in the preheated oven for 45 minutes or until the vegetables are tender.
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