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Eggplant Zucchini Parmigiana
Source: Marilyn Helton.

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

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

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
1 Fat , 2 Vegetables , 1/2 Meat , 1 Other Carbs , 1 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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Ingredients Directions
  1. Preheat oven to 350 degrees F. Lightly spray a 9x9-inch baking dish with nonstick cooking spray; set aside.
  2. 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.
  3. In prepared baking dish, alternately layer eggplant, ricotta, and zucchini. Spoon tomato sauce over zucchini. Top with mozzarella and Parmesan cheese.
  4. Bake 25 minutes, or until bubbly.

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