• prep: 20 min
  • cook: 55 min
  • total: 1 hr 15 min
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  • servings:
  • Ingredients

    • 1 large eggplant, sliced lengthwise into ½ inch thick strips
    • 1 large zucchini, sliced lengthwise into ½ inch thick strips
    • ¼ cup pesto (or if you don't have pesto--olive oil will work)
    • 2 cups ricotta cheese
    • 2 eggs
    • 1 teaspoon salt
    • 1 cup mozzarella, shredded
    • 1 teaspoon dried oregano
    • pinch of freshly grated nutmeg
    • 1 large tomato
    • 1 cup homemade tomato sauce, or your favorite jarred brand
    • ½ cup freshly grated parmesan cheese

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 249 % Daily Value *
    • Total Fat: 19 g 29.03%
    • Saturated Fat: 8 g 40.04%
    • Trans Fat: 0 g %
    • Cholesterol: 55 mg 18.3%
    • Sodium: 624 mg 25.99%
    • Calcium: 197 mg 19.73%
    • Potassium: 356 mg 10.17%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 6.24%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 11 g %
    • Dietary Fiber: 2 g 8.24%
    • Sugar: 2 g
    • Protein: 10 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 11.13%
    • Vitamin C 20%
    • Vitamin D 2.12%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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