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No-Breadcrumb Eggplant, Zucchini and Mushroom Parmesan Bake

No-Breadcrumb Eggplant, Zucchini and Mushroom Parmesan Bake

By Amelia Lee
0’ Prep time
45’ Cook time
45’ Total time
268 Calories
4 Serving

Summary

No-Breadcrumb Eggplant, Zucchini and Mushroom Parmesan Bake requires about 45 minutes from start to finish. Watching your figure? This gluten free recipe has 258 calories, 16g of protein, and 16g of fat per serving. For $1.92 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person were glad they tried this recipe. Only a few people really liked this main course. This recipe from Foodista requires mozzarella cheese, salt and pepper, parmesan cheese, and oil. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is solid. No-Breadcrumb Eggplant, Zucchini and Mushroom Parmesan Bake, Tomato Eggplant Zucchini Bake with Garlic and Parmesan, and Tomato Eggplant Zucchini Bake with Garlic and Parmesan are very similar to this recipe.
Amelia Lee 0 Followers

Step by Step

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Step 1

Preheat the oven to 400 degrees. Spread the zucchini and mushrooms on a baking pan, and brush lightly with oil and sprinkle with salt and pepper. Bake until vegetables are soft, and then let drain in a mesh colander lined with paper towels to soak up excess oil (this method can also be used for the eggplant if you do not want to fry it).
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Step 2

Heat oil in a non-stick pan on medium high heat. Add eggplant carefully to oil and fry on both sides until soft and lightly browned. Remove eggplant from oil to a plate lined with paper towels to soak up excess oil.
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Step 3

Spray a glass baking dish with cooking spray and spoon a layer of tomato sauce onto the bottom. Top with a layer of eggplant, then a spoonful of sauce and sprinkling of Parmesan cheese. Then add a layer of zucchini and mushrooms, a spoonful of sauce and sprinkling of Parmesan cheese. Continue adding layers of eggplant and zucchini and mushrooms until all ingredients are used. Top with another layer of sauce, Parmesan cheese, mozzarella cheese if desired and basil leaves.
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Step 4

Bake for 20 to 30 minutes, or until the dish is bubbling hot. Serve remaining sauce with a heaping portion of pasta.

Ingredient

  • fresh mushrooms
    fresh mushrooms
    192 milliliters 192 milliliters
  • zucchini
    zucchini
    3 slices
  • grated parmesan cheese
    grated parmesan cheese
    4
  • salt and pepper
    salt and pepper
    4
  • canned tomato sauce
    canned tomato sauce
    1 jar
  • shredded mozzarella
    shredded mozzarella
    56.7 grams
  • fresh basil
    fresh basil
    8
  • cooking oil
    cooking oil
    1 tbsp
  • eggplant
    eggplant
    2 slices

Nutrition Facts

View nutrition facts
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