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Layered Eggplant Casserole Recipe
|Yellow squash||1 1⁄2 Cup (24 tbs), shredded|
|Zucchini||1 1⁄2 Cup (24 tbs), shredded|
|Vegetable cooking spray||1|
|Penne pasta||6 Ounce, uncooked|
|Part skim ricotta cheese||1⁄2 Cup (8 tbs)|
|Freshly grated parmesan cheese||3 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Olive oil||2 Teaspoon|
|Dried whole oregano||1⁄2 Teaspoon|
|Dried whole basil||1⁄2 Teaspoon|
|Canned no salt added tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Peeled seeded chopped tomatoes||2 Cup (32 tbs)|
|Minced fresh parsley||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1830 Calories from Fat 485
% Daily Value*
Total Fat 55 g84.9%
Saturated Fat 20.6 g102.9%
Trans Fat 0 g
Cholesterol 685.8 mg
Sodium 6803.9 mg283.5%
Total Carbohydrates 251 g83.7%
Dietary Fiber 57.5 g230.2%
Sugars 63.7 g
Protein 95 g189.7%
Vitamin A 133.4% Vitamin C 201.3%
Calcium 117.9% Iron 77.2%
*Based on a 2000 Calorie diet
Place in a colander; let stand 30 minutes.
Rinse with cold water; par dry between paper rowels.
Wash eggplants; chop 1/2 cup eggplant and set aside.
Slice remaining eggplant into 1/4-inch-rhick slices.
Cover broiler pan with one layer of eggplant slices.
Coat slices with cooking spray.
Broil 3 inches from heat 1 minute or until golden brown.
Turn slices; coat with cooking spray, and broil 1 minute or unril slices are golden brown.
Repeat procedure with remaining eggplanr slices.
Coat an 11- x 7- x 1 1/2-inch baking dish with cooking spray.
Arrange eggplanr slices, overlapping slighrly, to form a decorative pattern around sides and on bottom of baking dish.
Ser dish aside.
Cook pasta according to package directions, omitting salt and fat.
Rinse with cold water, drain well.
Arrange pasra in one direction on top of eggplant slices.
Combine eggs and next 4 ingredients in a small bowl, stirring well.
Spoon cheese mixture over pasra.
Coar a medium nonstick skillet with cooking spray.
Place over medium-high heat unril hot; add olive oil.
Add reserved squash and zucchini; saure unril vegetables are crisp-render, stirring gently.
Add oregano and basil; cook an additional 4 minutes.
Spoon vegetable mixture over pasra in baking dish.
Sprinkle reserved 1/2 cup chopped eggplanr over vegetable mixture.
Cover and bake at 375° for 1 hour.
Remove from oven, and let stand 10 minutes before serving.
Combine romaro sauce and chopped tomatoes in a medium saucepan.
Cook over medium heat unril thoroughly heated.
Transfer eggplanr casserole to individual warm serving plares.