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    You are in: Home / Recipes / Mozzarella Baked Eggplant and Zucchini Recipe
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    Mozzarella Baked Eggplant and Zucchini

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    1 hrs

    40 mins

    Chef #371785's Note:

    From 1000 Veg Receipes

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    Ingredients:

    Serves: 4-6

    Yield:

    casserole

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375.
    2. 2
      Grease a 9" square baking dish.
    3. 3
      Cut the eggplant into 1/2" thick slices. Layer 1/2 of the slices on the bottom of the dish. Top with 1/2 C of the sauce and 1 T of the basil.
    4. 4
      Toss together the Mozz & Parm. Sprinkle 2/3 C of the cheese over the top of the sauce.
    5. 5
      Layer the zucchini over the cheese. Top with 3/4 C of the sauce, 2 T of the basil, and 2/3 C of the cheese.
    6. 6
      Top with remaining eggplant slices and the remaining sauce, basil & cheese.
    7. 7
      Cover with aluminum foil and bake 15 minutes. Uncover and bake 25 minutes longer. Let stand 10 minutes before serving.
    8. 8
      Spoon "extra" sauce over servings from bottom of dish.

    Ratings & Reviews:

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    Nutritional Facts for Mozzarella Baked Eggplant and Zucchini

    Serving Size: 1 (256 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 347.0
     
    Calories from Fat 155
    44%
    Total Fat 17.2 g
    26%
    Saturated Fat 8.7 g
    43%
    Cholesterol 47.0 mg
    15%
    Sodium 1053.7 mg
    43%
    Total Carbohydrate 30.6 g
    10%
    Dietary Fiber 8.9 g
    35%
    Sugars 17.7 g
    70%
    Protein 18.7 g
    37%

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