1 whole eggplant, sliced into 1/2-inch slices and halved
2 medium zucchini, sliced diagonally into ¼-inch slices
1 ½ cups ricotta cheese, fat free
1 tsp. garlic powder (optional)
2 cups spaghetti sauce, traditional
¾ cup shredded mozzarella cheese, fat free
¼ cup Parmesan cheese, fat free
Preheat oven to 350 degrees F. Lightly spray a 9×9-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.
Nutrition Info Per Serving: Calories: 390; Total Fat: 8 g; Saturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 45 mg; Sodium: 720 mg; Total Carbohydrates: 40 g; Fiber: 16 g; Protein: 30 g
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