185 Cals 11 Protein 22 Carbs 7 Fats
PREP TIME:
10 mins
COOK TIME:
55 mins
TOTAL TIME:
1 hr 5 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:American, French
Layers of eggplant, zucchini and squash are baked in a tomato sauce with bell peppers and herbs then topped with Havarti cheese. This is a great tasting meatless main dish.
INGREDIENTS
1 medium eggplant, sliced 1/8th inch thick
1 tsp kosher salt
1 tbsp olive oil
1/2 small onion, diced
3 garlic cloves, crushed
1/8 tsp cracked black pepper
2 cups crushed tomatoes
1/8 tsp red pepper flakes, optional
1 bay leaf
1 teaspoon fresh thyme
4 fresh basil leaves, finely chopped
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 small, 6 ounce zucchini, sliced 1/8th inch thick
1 smalll, 6 ounce yellow squash, sliced 1/8th inch thick
3 oz light Havarti cheese, shredded
INSTRUCTIONS
Preheat oven to 375F.
In a large non-stick skillet add olive oil and sauté onions and garlic 2-3 minutes.
Add 1 tsp salt, black pepper, tomato sauce, red pepper flakes if using, bay leaf, thyme, basil, red and yellow bell pepper; sauté another 5-8 minutes on medium-low heat.
In a large nonstick grill pan, grill the zucchini and eggplant 2 to 3 minutes on each side.
Add 1 cup of the sauce to a casserole dish. Layer the eggplant, squash and the zucchini. Pour the remaining sauce over the top and top with the cheese. Cover with foil and bake 40 minutes.
Serving: 1slice, Calories: 185kcal, Carbohydrates: 22g, Protein: 11g, Fat: 7g, Saturated Fat: 2.8g, Cholesterol: 11mg, Sodium: 689mg, Fiber: 7g, Sugar: 5gBlue Smart Points:3Green Smart Points:3Purple Smart Points:3Points +:5
Health & Nutrition
