Layered Eggplant Casserole Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Yellow squash1 1⁄2 Cup (24 tbs), shredded
 Zucchini1 1⁄2 Cup (24 tbs), shredded
 Salt2 Teaspoon
 Eggplants2 Large
 Vegetable cooking spray1
 Penne pasta6 Ounce, uncooked
 Eggs2
 Egg yolk1
 Part skim ricotta cheese1⁄2 Cup (8 tbs)
 Freshly grated parmesan cheese3 Tablespoon
 Freshly ground pepper1⁄2 Teaspoon
 Olive oil2 Teaspoon
 Dried whole oregano1⁄2 Teaspoon
 Dried whole basil1⁄2 Teaspoon
 Canned no salt added tomato sauce16 Ounce (2 Cans, 8 Ounce Each)
 Peeled seeded chopped tomatoes2 Cup (32 tbs)
 Minced fresh parsley1⁄2 Cup (8 tbs)

Nutrition Facts

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

Directions

Combine squash, zucchini, and salt; ross gently.
Place in a colander; let stand 30 minutes.
Rinse with cold water; par dry between paper rowels.
5er aside.
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.
Set aside.
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.
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