Eggplant Parmigiana, But Healthy! Recipe

Name: Eggplant Parmigiana, But Healthy!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thick slices eggplant; 1 large zucchini; 1 large yellow squash, cut into medallions; 1 large bunch of asparagus, tips only; 1/2 large onion, diced; 2 garlic cloves, diced; 1 jar Newman's Own Tomato and Basil pasta sauce (or your favorite); 4 slices crusty french bread; 1/2 cup (vegan) parmesan cheese; 2 tablespoons olive oil; salt and pepper to taste

Servings: persons

4 thick slices eggplant
1 large zucchini
1 large yellow squash, cut into medallions
1 large bunch of asparagus, tips only
1/2 large onion, diced
2 garlic cloves, diced
1 jar Newman's Own Tomato and Basil pasta sauce (or your favorite)
4 slices crusty french bread
1/2 cup (vegan) parmesan cheese
2 tablespoons olive oil
salt and pepper to taste

1
Pre-heat oven to 375 degrees. Take eggplant slices and drizzle just a little olive oil on each side. Bake on a cookie sheet until soft, about 10-15 minutes. Set aside and leave oven on.
2
In a pan, saute onion in remaining olive oil until translucent, about 4-5 minutes at medium heat. Add garlic, zucchini, squash, and asparagus, stirring frequently for 2-3 minutes. Reduce heat medium lo and cover until tender, but not mushy, about 7-10 minutes (check often so garlic doesn't burn). Set aside.
3
In a small loaf pan (or 9x9 baking dish it totally fine too) spread enough pasta sauce to throughly cover the bottom. Lay 2 slices of eggplant side by side and tear 2 slices of the french bread into small bite-size pieces and toss on top. Add a small handful of parmigiana cheese and enough sauce to cover it all. Add half the squash/asparagus mixture next and cover with sauce. Layer the last 2 slices of eggplant on top with a little more cheese and the last 2 slices of french bread, torn on top. Cover with sauce and add the remaining squash/asparagus mixture. Top with the remaining cheese.
4
Cover the loaf pan with aluminum foil and bake until bubbly, about 20-25 minutes. Serve by itself or over pasta; bella!

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 thick slices eggplant, 1 large zucchini, 1 large yellow squash, cut into medallions, 1 large bunch of asparagus, tips only, and more.

Yes, Eggplant Parmigiana, But Healthy! 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.

Eggplant Parmigiana, But Healthy!

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