1g Total Fat
1 large eggplant, sliced (medallions)
1 large zucchini, sliced (medallions)
2 vine-ripe tomatoes, sliced
4 oz. baby bella mushrooms, sliced
2 cups sweet bell peppers, chopped
1 medium vidalia onion, chopped
1 cup spaghetti sauce (your choice of flavor)
8 oz. Polly-O Fat Free Mozzarella, shredded
SEASONING (1 tsp. each...)
Ground Black Pepper
Red Pepper Flakes
PREHEAT OVEN TO 375 DEGREES
1.)In a pinch-bowl combine all of your seasonings together. We will use this throughout the whole dish.
2.)You will need an 8X8 baking dish, no need to spray or oil before-hand.
3.)Layer your vegetables, sauce, and cheese, as you would like your dish. Season liberally on each layer of eggplant, zucchini, and tomatoes.
For mine I layered in this order (from the bottom, up)
Eggplant (seasoning), sweet peppers, cheese, sauce, zucchini (seasoning), mushrooms, cheese, sauce, tomato (seasoning), onion, cheese, sauce.
4.)Continue to layer until your ingredients run out.
5.)Cover dish with aluminum foil and bake for 1 hour at 375 degrees.
6.) Remove foil and bake for an additional 15 minutes.
7.)Let rest at least 5 - 10 minutes before serving.
Serving Size: Makes 6 servings
**I also posted this recipe on SparkRecipes**
"But you can't be like Woolley simply by sitting still and wishing to be so" The Once and Future King
| current weight: 177.0