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No-Breadcrumb Eggplant, Zucchini and Mushroom Parmesan Bake

 
One serving costs about $1.92

$1.92 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:50%

Spoonacular Score: 50%

 

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.

Ingredients

Servings:
2 slice
2 slice eggplants
eggplants
2 cups
2 cups mushrooms
mushrooms
3 slice
3 slice zucchini
zucchini
1 Tbsp
1 Tbsp oil
oil
some
some salt and pepper
salt and pepper
some
some parmesan cheese
parmesan cheese
2 ounces
2 ounces shredded mozzarella cheese
shredded mozzarella cheese
8
8  fresh basil leaves
fresh basil leaves
1 jar
1 jar tomato sauce
tomato sauce
2 slice eggplants
2 slice
eggplants
2 cups mushrooms
2 cups
mushrooms
3 slice zucchini
3 slice
zucchini
1 Tbsp oil
1 Tbsp
oil
some salt and pepper
some
salt and pepper
some parmesan cheese
some
parmesan cheese
2 ounces shredded mozzarella cheese
2 ounces
shredded mozzarella cheese
8  fresh basil leaves
8
fresh basil leaves
1 jar tomato sauce
1 jar
tomato sauce
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Equipment

glass baking pan
glass baking pan
paper towels
paper towels
baking pan
baking pan
oven
oven
colander
colander
glass baking pan
glass baking pan
paper towels
paper towels
baking pan
baking pan
oven
oven
colander
colander


Instructions

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

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.44
Ingredient
2 slices eggplants
2 cups mushrooms
3 slices zucchini
1 tablespoon oil
some parmesan cheese
2 ounces shredded mozzarella cheese
8 fresh basil leaves
1 jar tomato sauce
Price
$0.28
$1.07
$0.09
$0.04
$0.63
$0.87
$0.13
$2.67
$5.77
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Nutritional Information

Quickview
160k Calories
9g Protein
9g Total Fat
12g Carbs
7% Health Score
Limit These
Calories
160k
8%

Fat
9g
14%

  Saturated Fat
3g
21%

Carbohydrates
12g
4%

  Sugar
9g
10%

Cholesterol
16mg
5%

Sodium
1151mg
50%

Get Enough Of These
Protein
9g
20%

Potassium
803mg
23%

Vitamin B2
0.39mg
23%

Vitamin E
3mg
21%

Phosphorus
196mg
20%

Vitamin A
952IU
19%

Copper
0.38mg
19%

Calcium
188mg
19%

Vitamin C
14mg
18%

Vitamin B3
3mg
18%

Fiber
3g
15%

Manganese
0.28mg
14%

Vitamin B5
1mg
14%

Vitamin B6
0.26mg
13%

Selenium
8µg
13%

Iron
2mg
12%

Vitamin K
12µg
12%

Magnesium
42mg
11%

Folate
35µg
9%

Zinc
1mg
8%

Vitamin B12
0.43µg
7%

Vitamin B1
0.1mg
7%

Vitamin D
0.19µg
1%

covered percent of daily need

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