No-Breadcrumb Eggplant, Zucchini and Mushroom Parmesan Bake

No-Breadcrumb Eggplant, Zucchini and Mushroom Parmesan Bake requires about 45 minutes from start to finish. Watching your figure? This gluten free recipe has 258 calories, 16g of protein, and 16g of fat per serving. For $1.92 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person were glad they tried this recipe. Only a few people really liked this main course. This recipe from Foodista requires mozzarella cheese, salt and pepper, parmesan cheese, and oil. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is solid. No-Breadcrumb Eggplant, Zucchini and Mushroom Parmesan Bake, Tomato Eggplant Zucchini Bake with Garlic and Parmesan, and Tomato Eggplant Zucchini Bake with Garlic and Parmesan are very similar to this recipe.

  • Serves: 4
  • Time: 45 Mins
  • Category: lunch, main course, main dish, dinner
  • Health Rating: 9.0

Ingredients


Table
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Instructions

Step 1: Preheat the oven to 400 degrees.

Equipment:

  • oven

Step 2: Spread the zucchini and mushrooms on a baking pan, and brush lightly with oil and sprinkle with salt and pepper.

Ingredients:

  • salt and pepper
  • mushrooms
  • zucchini
  • spread
  • cooking oil

Equipment:

  • baking pan

Step 3: Bake until vegetables are soft, and then let drain in a mesh colander lined with paper towels to soak up excess oil (this method can also be used for the eggplant if you do not want to fry it).

Ingredients:

  • vegetable
  • eggplant
  • cooking oil

Equipment:

  • paper towels
  • oven
  • colander

Step 4: Heat oil in a non-stick pan on medium high heat.

Ingredients:

  • cooking oil

Equipment:

  • frying pan

Step 5: Add eggplant carefully to oil and fry on both sides until soft and lightly browned.

Ingredients:

  • eggplant
  • cooking oil

Step 6: Remove eggplant from oil to a plate lined with paper towels to soak up excess oil.

Ingredients:

  • eggplant
  • cooking oil

Equipment:

  • paper towels

Step 7: Spray a glass baking dish with cooking spray and spoon a layer of tomato sauce onto the bottom. Top with a layer of eggplant, then a spoonful of sauce and sprinkling of Parmesan cheese. Then add a layer of zucchini and mushrooms, a spoonful of sauce and sprinkling of Parmesan cheese. Continue adding layers of eggplant and zucchini and mushrooms until all ingredients are used. Top with another layer of sauce, Parmesan cheese, mozzarella cheese if desired and basil leaves.

Ingredients:

  • mozzarella
  • parmesan
  • cooking spray
  • fresh basil
  • tomato sauce
  • mushrooms
  • eggplant
  • zucchini
  • sauce

Equipment:

  • glass baking pan

Step 8: Bake for 20 to 30 minutes, or until the dish is bubbling hot.

Equipment:

  • oven

Step 9: Serve remaining sauce with a heaping portion of pasta.

Ingredients:

  • pasta
  • sauce


Dietary Information

  • Gluten-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories257.83 kcal12.89%
Fat15.81 g24.32%
Saturated Fat6.88 g43.0%
Carbohydrates16.11 g5.37%
Net Carbohydrates12.36 g4.5%
Sugar8.1 g9.0%
Cholesterol37.3 mg12.43%
Sodium1616.92 mg70.3%
Alcohol0.0 g100.0%
Alcohol %0.0 %100.0%
Protein15.87 g31.73%
Calcium366.65 mg36.66%
Phosphorus335.9 mg33.59%
Vitamin B20.46 mg27.21%
Selenium18.47 µg26.39%
Vitamin A1153.45 IU23.07%
Potassium793.58 mg22.67%
Vitamin E3.32 mg22.16%
Copper0.39 mg19.3%
Vitamin B33.63 mg18.16%
Vitamin C14.86 mg18.01%
Zinc2.4 mg16.01%
Manganese0.31 mg15.29%
Fiber3.75 g14.99%
Vitamin B51.44 mg14.37%
Vitamin B60.28 mg13.86%
Vitamin B120.75 µg12.46%
Iron2.17 mg12.07%
Magnesium47.96 mg11.99%
Vitamin K12.47 µg11.88%
Folate33.22 µg8.3%
Vitamin B10.1 mg6.92%
Vitamin D0.3 µg2.02%