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Zucchini and Eggplant Bake Recipe

Zucchini and Eggplant Bake Recipe

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Ingredients:

Serving

4 cups zucchini, thinly sliced (about 3 medium)
2 cups chopped red peppers
1 cup chopped onion
5 cups coarsely chopped eggplants (or cubed )
2 garlic cloves, minced
3 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
4 eggs
1/2 cup light mayonnaise
1 cup grated parmesan cheese
2 cups shredded mozzarella cheese
12 crushed rich buttery crackers ( ritz)

Directions:

Preheat to 350°F.
Grease 3-quart baking dish.
Using 12-inch sauté pan, heat olive oil over medium heat and sauté zucchini, eggplant, red pepper, onion, garlic, salt and pepper for about 15 minutes or until veggies are tender.
In very large bowl, whisk together eggs, mayonnaise, Romano/parmesan, and 1 cup mozzarella.
Add veggie mixture to egg mixture in bowl. Stir well.
Spread veggie/egg mixture evenly in baking dish. Top with remaining mozzarella then cracker crumbs.
Bake uncovered for 20 - 25 minutes. Top should be lightly browned and a knife inserted near middle should come out clean. Let stand 10 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	483.9 Kcal (2026 kJ)
Calories from fat	258.91 Kcal
		% Daily Value*
Total Fat	28.77g	44%
Cholesterol	200.65mg	67%
Sodium	1385.71mg	58%
Potassium	659.24mg	14%
Total Carbs	21.54g	7%
Sugars	10.71g	43%
Dietary Fiber	6.68g	27%
Protein	35.84g	72%
Vitamin C	103.5mg	172%
Iron	1.3mg	7%
Calcium	876.2mg	88%

Amount Per 100 g
Calories	122.89 Kcal (515 kJ)
Calories from fat	65.75 Kcal
		% Daily Value*
Total Fat	7.31g	44%
Cholesterol	50.96mg	67%
Sodium	351.92mg	58%
Potassium	167.42mg	14%
Total Carbs	5.47g	7%
Sugars	2.72g	43%
Dietary Fiber	1.7g	27%
Protein	9.1g	72%
Vitamin C	26.3mg	172%
Iron	0.3mg	7%
Calcium	222.5mg	88%

* 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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