Directions:
- Spray a 9 x13 pan with Pam and scatter the bulgur over the bottom, to soak up excess juice.
- Cover the bottom of the pan with zucchini slices, in a single layer, you are making levels, like lasagna, so don't worry about leftovers.
- Cover the zucchini with tomato slices, salt, pepper, crushed garlic, a good sprinkling of chopped parsley, and a bit of cheese.
- Same with the eggplant.
- Start again, making the same layers in the same order until you are out of ingredients, and ending with some cheese and a touch of olive oil.
- Bake in a 375-400 degree preheated oven about 40-45 minutes, it depends on the thickness of the slices of your veggies, so be sure to check.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.57 Kcal (1020 kJ) | ||
| Calories from fat | 86.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.61g | 15% | |
|---|---|---|---|
| Cholesterol | 26.08mg | 9% | |
| Sodium | 71.88mg | 3% | |
| Potassium | 1320.65mg | 28% | |
| Total Carbs | 26.42g | 9% | |
| Sugars | 7.92g | 32% | |
| Dietary Fiber | 7.54g | 30% | |
| Protein | 16.09g | 32% | |
| Vitamin C | 78.2mg | 130% | |
| Iron | 1.9mg | 11% | |
| Calcium | 290.1mg | 29% | |
| Amount Per 100 g | |||
| Calories | 57.28 Kcal (240 kJ) | ||
| Calories from fat | 20.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.26g | 15% | |
|---|---|---|---|
| Cholesterol | 6.13mg | 9% | |
| Sodium | 16.9mg | 3% | |
| Potassium | 310.58mg | 28% | |
| Total Carbs | 6.21g | 9% | |
| Sugars | 1.86g | 32% | |
| Dietary Fiber | 1.77g | 30% | |
| Protein | 3.78g | 32% | |
| Vitamin C | 18.4mg | 130% | |
| Iron | 0.5mg | 11% | |
| Calcium | 68.2mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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