Eggplant Zucchini Casserole Recipe

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0 votes | 672 views
Servings: 4


Cost per serving $1.71 view details


  1. Parboil eggplant, zucchini and pepper. Spread eggplant, zucchini, pepper and parsley in oiled pan. Cover with tomato sauce and extra virgin olive oil. Add in basil, salt and pepper. Bake at 350 degrees for 15 min till bubbly, stirring occasionally, then at 300 degrees for 30 min.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 361g
Recipe makes 4 servings
Calories 312  
Calories from Fat 244 78%
Total Fat 27.66g 35%
Saturated Fat 3.85g 15%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 258mg 11%
Potassium 862mg 25%
Total Carbs 16.65g 4%
Dietary Fiber 8.1g 27%
Sugars 8.06g 5%
Protein 3.83g 6%
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