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Eggplant Zucchini Parmigiana

Posted by on Dec. 14, 2009 at 2:43 PM
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Eggplant Zucchini Parmigiana

1 whole eggplant, sliced into 1/2-inch slices and halved
2 medium zucchini, sliced diagonally into 1/4-inch slices
1 1/2 cups ricotta cheese, fat free
1 tsp garlic powder (optional)
2 cups spaghetti sauce, traditional
3/4 cup shredded mozzarella cheese, fat free
1/4 cup Parmesan cheese, fat free

Preheat oven to 350 degrees F. Lightly spray a 9x9-inch baking dish
with nonstick cooking spray; set aside.

In large saucepan, bring 1/2-inch of water to a boil. Add eggplant and zucchini;
simmer covered for 5 minutes. Carefully remove and drain.
While simmering, add garlic powder to ricotta, if desired.

In prepared baking dish, alternately layer eggplant, ricotta, and
zucchini. Spoon the tomato sauce over zucchini. Top with mozzarella
and Parmesan cheese. Bake 25 minutes, or until bubbly.

Serves: 4

 


 


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by on Dec. 14, 2009 at 2:43 PM
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