Zucchini, Peppers and Eggplant Parmigiana
This is a bit of a different take on an eggplant parmigiana recipe. It adds zucchini, onions and peppers for great taste and even more nutritional value.
Ingredients
- 1 eggplant
- 2 zucchini
- 1 red pepper
- 2 onions, large
- 2 tablespoons oil
- 2 cups tomato sauce
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon oregano
- 2 - 3 tablespoons parmesan cheese, grated
- 8 ounces mozzarella cheese, grated, to top (optional)
Instructions
- Cut off the ends of the eggplant and zucchini. Peel the eggplant if you want or leave it as is. Slice these vegetables across. Cut the green pepper into small squares. Peel and slice the onions.
- Preheat the oven to 350°F.
- Heat the oil in a large skillet. Add the eggplant, zucchini, green pepper and onions and cook until barely tender.
- Layer the vegetables, then the tomato sauce into a greased baking dish, sprinkling the layers with salt, pepper and oregano. Finish with the sauce and sprinkle with parmesan cheese. Add the mozzarella cheese if you are using it.
- Bake at 350°F for 20 - 30 minutes, until heated through.
Notes
Notes and Variations:
- This recipe can easily be multiplied to serve as many as you would like.
- I would make this recipe in two layers. That way all of the vegetables get coated with that wonderful sauce.
- Just before you bake the eggplant and zucchini parmesan, you can add 8 ounces of grated mozzarella cheese to the top of the casserole. Of course nothing beats melted cheese on top of absolutely anything. It does add some fat though, so keep that in mind.
Nutrition
Calories: 242kcalCarbohydrates: 17gProtein: 13gFat: 15gSaturated Fat: 6gTrans Fat: 1gCholesterol: 33mgSodium: 935mgPotassium: 745mgFiber: 5gSugar: 11gVitamin A: 1413IUVitamin C: 47mgCalcium: 280mgIron: 2mg
Tried this recipe?Let us know how it was!