Directions:
- Preheat oven to 400 degrees.
- Slice eggplant into 1/2 inch slices and spray both sides, place on baking sheet.
- Thinly slice both zucchini with mandolin and place on separate baking sheet and spray with cooking spray.
- Place in oven for 8 minutes, turn eggplant and stir the zucchini.
- Mix the chopped basil with the parm and ricotta until smooth.
- Remove the eggplant and zucchini from the oven.
- Spread 1-2 Tablespoons of ricotta mixture on each slice of eggplant.
- Layer thin sliced zucchini on each slice, pat down into the ricotta to level.
- Spoon 1-2 Tablespoons Marinara onto each slice and top with a pinch of mozzarella cheese.
- Carefully stack the eggplant slices two to three layers high, sprinkle a bit of cheese on the top and bake again at 350 for 20 minutes until cheese on top is slightly bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.93 Kcal (527 kJ) | ||
| Calories from fat | 19.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 3% | |
|---|---|---|---|
| Cholesterol | 17.88mg | 6% | |
| Sodium | 524.12mg | 22% | |
| Potassium | 398.42mg | 8% | |
| Total Carbs | 12.61g | 4% | |
| Sugars | 7.92g | 32% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 13.36g | 27% | |
| Vitamin C | 4.5mg | 8% | |
| Iron | 0.7mg | 4% | |
| Calcium | 399.4mg | 40% | |
| Amount Per 100 g | |||
| Calories | 63.09 Kcal (264 kJ) | ||
| Calories from fat | 9.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.09g | 3% | |
|---|---|---|---|
| Cholesterol | 8.96mg | 6% | |
| Sodium | 262.57mg | 22% | |
| Potassium | 199.59mg | 8% | |
| Total Carbs | 6.32g | 4% | |
| Sugars | 3.97g | 32% | |
| Dietary Fiber | 1.92g | 15% | |
| Protein | 6.69g | 27% | |
| Vitamin C | 2.3mg | 8% | |
| Iron | 0.3mg | 4% | |
| Calcium | 200.1mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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