Directions:
- Preheat oven to 350°F.
- Lightly grease 9x13-inch pan with non-stick spray.
- Dump half of your squash and eggplant slices into the bottom of the pan.
- Pour half of the spaghetti sauce over the veggies.
- Sprinkle 1/3 cup of bread crumbs over sauce.
- Trickle 1/4 cup of egg substitute over bread crumbs.
- Top with cheddar cheese (or cheeses of your choice).
- Repeat layers.
- Top with Parmesan cheese.
- Bake 40-45 minutes until veggies are tender and cheese is golden on top.
- Let sit 10 minutes, serve and enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.81 Kcal (1326 kJ) | ||
| Calories from fat | 132.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.69g | 23% | |
|---|---|---|---|
| Cholesterol | 48.07mg | 16% | |
| Sodium | 698.68mg | 29% | |
| Potassium | 342.34mg | 7% | |
| Total Carbs | 25.65g | 9% | |
| Sugars | 6.66g | 27% | |
| Dietary Fiber | 4.28g | 17% | |
| Protein | 19.96g | 40% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 1.8mg | 10% | |
| Calcium | 381.1mg | 38% | |
| Amount Per 100 g | |||
| Calories | 125.5 Kcal (525 kJ) | ||
| Calories from fat | 52.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.82g | 23% | |
|---|---|---|---|
| Cholesterol | 19.04mg | 16% | |
| Sodium | 276.77mg | 29% | |
| Potassium | 135.61mg | 7% | |
| Total Carbs | 10.16g | 9% | |
| Sugars | 2.64g | 27% | |
| Dietary Fiber | 1.7g | 17% | |
| Protein | 7.91g | 40% | |
| Vitamin C | 2.8mg | 12% | |
| Iron | 0.7mg | 10% | |
| Calcium | 151mg | 38% | |
* 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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