Cheryl's Eggplant and Zuchini Towers – a delicious recipe with eggplant, zucchini, ricotta cheese, parmesan cheese, fresh basil, mozzarella cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 400 degrees.
2
Slice eggplant into 1/2 inch slices and spray both sides, place on baking sheet.
3
Thinly slice both zucchini with mandolin and place on separate baking sheet and spray with cooking spray.
4
Place in oven for 8 minutes, turn eggplant and stir the zucchini.
5
Mix the chopped basil with the parm and ricotta until smooth.
6
Remove the eggplant and zucchini from the oven.
7
Spread 1-2 Tablespoons of ricotta mixture on each slice of eggplant.
8
Layer thin sliced zucchini on each slice, pat down into the ricotta to level.
9
Spoon 1-2 Tablespoons Marinara onto each slice and top with a pinch of mozzarella cheese.
10
Carefully stack the eggplant slices two to three layers high, sprinkle a bit of cheese on the top and bake again at 350 for 20 minutes until cheese on top is slightly bubbly.
222
kcal
Calories
14
g
Fat
6
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 large eggplant, 2 small zucchini, 8 ounces fat-free ricotta cheese, ¼ cup parmesan cheese, and more.
Yes, Cheryl's Eggplant and Zuchini Towers falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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