Eggplant Squash Bake

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Eggplant Squash Bake."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/eggplant-squash-bake-a-recipe.htm>  13 October 2008.

Eggplant Squash Bake Photo
Eggplant Squash Bake
Yield: Makes 4 servings
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Eggplant is low in carbohydrate, calories, sodium and fat. No wonder it's such a big part of the Mediterranean diet many nutritionists and doctors consider so healthy. Layered with low-fat cheeses as it is here, eggplant lets you enjoy the flavor of lasagna with a lot less fat and carbs.
Ingredients:
1/2
cup chopped onion

1
clove garlic, minced

Nonstick olive oil cooking spray

1
cup part-skim ricotta cheese

1
jar (4 ounces) diced pimientos, drained

1/4
cup grated Parmesan cheese

2
tablespoons fat-free (skim) milk

1-1/2
teaspoons dried marjoram

3/4
teaspoon dried tarragon

1/4
teaspoon salt

1/4
teaspoon ground nutmeg

1/4
teaspoon black pepper

1
cup no-sugar-added meatless spaghetti sauce, divided

1/2
pound eggplant, peeled and cut into thin crosswise slices

2
medium (6 ounces) zucchini, cut in half then lengthwise into thin slices

2
medium (6 ounces)yellow summer squash, cut in half then lengthwise into thin slices

2
tablespoons shredded part-skim mozzarella cheese



Preparation:
1.
Combine onion and garlic in medium microwavable bowl. Spray lightly with cooking spray. Microwave on HIGH 1 minute.

2.
Add ricotta, pimientos, Parmesan, milk, marjoram, tarragon, salt, nutmeg and pepper. Spray 9- or 10-inch round microwavable baking dish with cooking spray. Spread 1/3 cup spaghetti sauce in bottom of dish.

3.
Layer half of eggplant, zucchini and summer squash in dish; top with ricotta mixture. Layer remaining eggplant, zucchini and summer squash over ricotta mixture. Top with remaining 2/3 cup spaghetti sauce.

4.
Cover with vented plastic wrap. Microwave on HIGH 17 to 19 minutes or until vegetables are tender, rotating dish every 6 minutes. Top with mozzarella cheese. Let stand 10 minutes before serving.



Nutritional Information:
Serving Size: 1 cup Eggplant Squash Bake
Fiber 5 g
Carbohydrate 19 g
Cholesterol 25 mg
Saturated Fat 6 g
Total Fat 8 g
Calories from Fat 35 %
Calories 190
Protein 13 g
Sodium 647 mg
Dietary Exchange:
Vegetable 3
Fat 1
Meat 1


This recipe appears in: Italian