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No-Breadcrumb Eggplant, Zucchini and Mushroom Parmesan Bake

 
One serving costs about $1.44

$1.44 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 side dish
spoonacular Score:41%

Spoonacular Score: 41%

 

No-Breadcrumb Eggplant, Zucchini and Mushroom Parmesan Bake is a gluten free side dish. This recipe serves 4. One portion of this dish contains approximately 10g of protein, 9g of fat, and a total of 161 calories. For $1.44 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. From preparation to the plate, this recipe takes around around 45 minutes. This recipe from Foodista requires eggplants, mozzarella cheese, zucchini, and salt and pepper. Taking all factors into account, this recipe earns a spoonacular score of 39%, which is rather bad. Tomato Eggplant Zucchini Bake with Garlic and Parmesan, Tomato Eggplant Zucchini Bake with Garlic and Parmesan, and Eggplant Parmesan Bake 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

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

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • If you are concerned about BPA-linings in canned products, look for tomato products packaged in glass, as acidic foods like tomatoes are more likely to leach BPA from the lining. You might also look for low-sodium versions or the label "no salt added" to cut down on unnecessary sodium.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

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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