 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | eggplant, peeled (yield from 1-1/4 lb) | Eggplant | 1/4 | medium | zucchini sliced | 1/8 | onion | onion, sweet | 1/2 | small | orange pepper, chopped | 3/4 | large | Mushrooms, Sliced | 1/4 | medium whole (2-3/5" dia) | Tomatoes, sliced | 1/4 | teaspoon | italian seasoning | 1/4 | teaspoon | pepper, to taste | 1/4 | teaspoon | salt, to taste | 1/4 | teaspoon | garlic powder | 1/4 | cup, shredded | Cheese, mozzarella, part skim milk, low moisture | 1/4 | wedge (1.33 oz) | feta cheese | 1/2 | fluid ounce | egg beaters | 1 1/8 | ounces | ricotta cheese, fat free | 1 1/4 | tablespoons | parmesan | 1/3 | cup | spaghetti/marinara sauce |
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Steps
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Sequence
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Step
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| | 1 | Peel and slice eggplant trim to rectangular shape
slice tomatoes, zucchini, onions, mushrooms and peppers
Spray a bread pan with olive oil spray
Once sprayed put 4 slices of the eggplant across the bottom
Salt and pepper the eggplant.
Then put 1/2 of the sauce on top of the eggplant
Next layer 1/2 of the zucchini, onions, mushrooms and peppers
Mix all the cheese and the egg beaters....place on top of the layered veggies.
On top of the Cheese mix add another 1/2 cup of sauce. Then layer the rema |
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