MOZZARELLA BAKED EGGPLANT AND ZUCCHINI

Mozzarella Baked Eggplant and Zucchini image

Provided by alisha.mills

Categories Cheese

Time 1h40m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 6

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1 medium eggplant
2 1/4 cups marinara sauce, divided
1/4 cup chopped fresh basil, divided
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 1/2 cups sliced zucchini

Steps:

Preheat the oven to 375.
Grease a 9" square baking dish.
Cut the eggplant into 1/2" thick slices. Layer 1/2 of the slices on the bottom of the dish. Top with 1/2 C of the sauce and 1 T of the basil.
Toss together the Mozz & Parm. Sprinkle 2/3 C of the cheese over the top of the sauce.
Layer the zucchini over the cheese. Top with 3/4 C of the sauce, 2 T of the basil, and 2/3 C of the cheese.
Top with remaining eggplant slices and the remaining sauce, basil & cheese.
Cover with aluminum foil and bake 15 minutes. Uncover and bake 25 minutes longer. Let stand 10 minutes before serving.
Spoon "extra" sauce over servings from bottom of dish.

Nutrition Facts : Calories 347.1, Fat 17.3, SaturatedFat 8.8, Cholesterol 47.1, Sodium 1053.7, Carbohydrate 30.6, Fiber 8.9, Sugar 17.7, Protein 18.7