Vegetable Parmigiana Recipe

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Vegetable Parmigiana
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Ingredients:

Directions:

  1. In large skillet, heat oil over medium heat. Add eggplant, zucchini, onion, and garlic. Cook, stirring occasionally, until tender (about 15 minutes).
  2. Meanwhile, grease a 2 quart shallow baking dish. Preheat oven to 375 degrees.
  3. Stir basil into vegetable mixture. Spoon mixture into casserole dish.
  4. In a separate bowl mix together tomato sauce, diced tomatoes, oregano, salt, and pepper.
  5. Pour tomato mixture into casserole, completely covering vegetables. Cover with mozzarella cheese. Sprinkle with Parmesan cheese if desired.
  6. Bake in preheated oven 20-25 minutes or until cheese is melted.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 199.18 Kcal (834 kJ)
Calories from fat 84.52 Kcal
% Daily Value*
Total Fat 9.39g 14%
Cholesterol 6.67mg 2%
Sodium 863.75mg 36%
Potassium 472.3mg 10%
Total Carbs 18.13g 6%
Sugars 9.07g 36%
Dietary Fiber 5.38g 22%
Protein 11.95g 24%
Vitamin C 9.6mg 16%
Iron 0.5mg 3%
Calcium 330.2mg 33%
Amount Per 100 g
Calories 88.8 Kcal (372 kJ)
Calories from fat 37.68 Kcal
% Daily Value*
Total Fat 4.19g 14%
Cholesterol 2.97mg 2%
Sodium 385.1mg 36%
Potassium 210.57mg 10%
Total Carbs 8.08g 6%
Sugars 4.04g 36%
Dietary Fiber 2.4g 22%
Protein 5.33g 24%
Vitamin C 4.3mg 16%
Iron 0.2mg 3%
Calcium 147.2mg 33%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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