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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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A low calorie, high fiber dish *off of * You can sprinkle Parmesan between the layers, but to keep it low calorie, I took that off. Ingredients:
3/4 large onion, sliced into rings |
3 cloves garlic, minced |
1 medium eggplant, cubed |
2 small zucchini, cubed |
2 small yellow squash, cubed |
3 roma tomatoes, chopped |
1 cup mushrooms |
2 tablespoons olive oil |
1 tablespoon italian seasoning |
1 cup mushrooms |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Spread zucchini in an even layer over top. Continue layering in this fashion, with onion, mushrooms, and tomatoes.
4. Bake in preheated oven for 45 minutes.
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