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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Eggplant Zucchini Parmigiana

Source: Marilyn Helton.

A cheesy layered dish with eggplant, zucchini, ricotta, and mozzarella cheese.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	208.4

Total Carbs	24.7 g

Dietary Fiber	7.8 g

Sugars	12.6 g

Total Fat	5.8 g

Saturated Fat	3.3 g

Unsaturated Fat	0.5 g

Potassium	583.7 mg

Protein	15.9 g

Sodium	290.7 mg

Dietary Exchanges 5.8 Fat, 1.9 Vegetables, 0.5 Meat, 0.5 Other Carbs, 0.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 350 degrees F. Lightly spray a 9x9-inch baking dish with nonstick cooking spray; set aside.
In large saucepan, bring 1/2-inch of water to a boil. Add eggplant and zucchini and simmer, covered, for 5 minutes. Carefully remove and drain. If desired add garlic powder to ricotta.
In prepared baking dish, alternately layer eggplant, ricotta, and zucchini. Spoon tomato sauce over zucchini. Top with mozzarella and Parmesan cheese.
Bake 25 minutes, or until bubbly.