BlogyCash 2


This eggplant zucchini bake is impressed by eggplant parmigiana. Dig in to layers of crispy veggies, hearty tomato sauce with turkey, and scrumptious melty cheese!

Eggplant Zucchini Bake on a white plate on marble table

Do you ever get so excited by all of the recent produce on the retailer or farmers’ market, then get house and understand you obtain manner an excessive amount of?

We can’t let all these tasty veggies go to waste. So when I discovered myself craving eggplant parmigiana, I made a decision to make this eggplant zucchini bake utilizing zucchini slices rather than the noodles!

The tomato sauce for this dish contains floor turkey as a result of I needed so as to add some lean protein. If you favor a meatless dish, be happy to depart it out.

This bake is full of tasty veggies in a hearty sauce, then topped with scrumptious melted cheese for a low carb twist on eggplant parmigiana. What higher manner to make use of up your produce?

How to make eggplant zucchini bake

This tasty bake is such a good way so as to add extra veggies to your weekly menu. Here is what you want:

All the ingredients for the recipe laid out on a marble surface

And right here’s how the recipe comes collectively:

Step 1: Slice the eggplant into rounds and place them on a platter in a single layer with minimal overlap.

Eggplant rounds on a platter being sprinkled with salt

Step 2: Sprinkle with kosher salt, place one other platter on prime of the eggplant slices, then add one thing with a little bit of weight (like a forged iron pan) on prime. Let the slices sit for 30 minutes to an hour.

Step three: Meanwhile, cook dinner the bottom turkey in a skillet over medium warmth. Once browned, take away the turkey to a plate lined with paper towels and wipe out the skillet.

Step four: Return the turkey to the skillet over medium warmth, then add the tomato sauce and oregano leaves. Once the sauce is heated by means of, flip off the warmth.

Turkey and tomato sauce in a skillet

Step 5: Remove the weighted merchandise and platter from the eggplant slices, then drain off the liquid that has amassed within the backside platter. Rinse the eggplant and pat dry.

Step 6: Heat the oil in a big skillet. One sizzling, add as many eggplant slices as you may slot in one layer and cook dinner for two-three minutes per aspect till golden. Transfer the eggplant slices to paper towels to empty.

Eggplant slices being cooked in a skillet

Step 7: Repeat till all of the eggplant slices are cooked.

Step eight: Preheat the oven to 375°F. Place a number of tablespoons of the tomato and floor turkey sauce within the backside of a 13 x 9-inch baking dish.

Step 9: Layer in half of the eggplant and half of the zucchini, then unfold about half of the remaining tomato and floor turkey sauce on the greens.

Eggplant zucchini bake being assembled

Step 10: Tear the basil leaves and sprinkle half of them on prime of the sauce, then cowl with half of the mozzarella and half of the Parmesan.

Step 11: Repeat the layers.

Eggplant bake ready to go in the oven

Step 12: Place within the oven and bake for 25-30 minutes till the cheese has melted.

Finished dish after coming out of the oven

Cut your pasta-free eggplant parmigiana into six slices and serve!

Reducing the fats

This vegetable bake is a bit greater in fats than nearly all of my recipes. This is generally because of the oil used to fry the eggplant slices.

If you wish to scale back the fats, you could have a number of choices. First, you can use the eggplant uncooked as a substitute of fried. Make certain you continue to extract the moisture from the eggplant so it will get good and crispy whereas baking!

If you could have an air fryer, you can use that to crisp up the eggplant as a substitute. An air fryer makes use of a lot much less oil, which can scale back the fats content material.

Finally, you can in the reduction of on the quantity of cheese or solely apply it to the highest layer.

Plate of eggplant zucchini bake next to the baking dish, seen from above

Storage

If you could have any leftovers of your eggplant bake, you may retailer them coated within the fridge for three-four days.

Before reheating, you should definitely minimize your dish into slices so that they’ll be simpler to warmth all over.

The finished dish seen from above

Other scrumptious eggplant recipes

Looking for extra methods so as to add some eggplant to your weekly menu? Here are a number of of my favourite methods to make use of up this recent ingredient:

When you’ve tried this bake, please don’t neglect to let me know the way you preferred it and charge the recipe within the feedback under!

Recipe Card

Eggplant Zucchini Bake on a white plate on marble table

Eggplant Zucchini Bake

This eggplant zucchini bake is impressed by eggplant parmigiana. Dig in to layers of crispy veggies, hearty tomato sauce with turkey, and scrumptious melty cheese!

Prep Time:40 minutes

Cook Time:30 minutes

Total Time:1 hour 10 minutes

Author:Diabetic Foodie

Servings:6

Instructions

  • Slice the eggplant into rounds and place them on a platter in a single layer with minimal overlap.

  • Sprinkle with kosher salt, place one other platter on prime of the eggplant slices, then add one thing with a little bit of weight (like a forged iron pan) on prime. Let the slices sit for 30 minutes to an hour.

  • Meanwhile, cook dinner the bottom turkey in a skillet over medium warmth. Once browned, take away the turkey to a plate lined with paper towels and wipe out the skillet.

  • Return the turkey to the skillet over medium warmth, then add the tomato sauce and oregano leaves. Once the sauce is heated by means of, flip off the warmth.

  • Remove the weighted merchandise and platter from the eggplant slices, then drain off the liquid that has amassed within the backside platter. Rinse the eggplant and pat dry.

  • Heat the oil in a big skillet. One sizzling, add as many eggplant slices as you may slot in one layer and cook dinner for two-three minutes per aspect till golden. Transfer the eggplant slices to paper towels to empty.

  • Repeat till all of the eggplant slices are cooked.

  • Preheat the oven to 375°F. Place a number of tablespoons of the tomato and floor turkey sauce within the backside of a 13 x 9-inch baking dish.

  • Layer in half of the eggplant and half of the zucchini, then unfold about half of the remaining tomato and floor turkey sauce on the greens.

  • Tear the basil leaves and sprinkle half of them on prime of the sauce, then cowl with half of the mozzarella and half of the Parmesan.

  • Repeat the layers.

  • Place within the oven and bake for 25-30 minutes till the cheese has melted.

  • Recipe Notes

    This recipe is for six servings of eggplant and zucchini bake.
    To scale back the fats, cook dinner the eggplant rounds in an air fryer or depart them uncooked. You may additionally scale back the quantity of cheese used.
    Leftovers will be saved coated within the fridge for three-four days.

    Nutrition Info Per Serving

    Nutrition Facts

    Eggplant Zucchini Bake

    Amount Per Serving (1 slice)

    Calories 318
    Calories from Fat 193

    % Daily Value*

    Fat 21.4g33%

    Saturated Fat 5.2g33%

    Trans Fat 0g

    Polyunsaturated Fat 7.7g

    Monounsaturated Fat 4g

    Cholesterol 65.4mg22%

    Sodium 454.2mg20%

    Potassium 501.2mg14%

    Carbohydrates 10.1gthree%

    Fiber 1.3g5%

    Sugar 5.7g6%

    Protein 24.7g49%

    Vitamin A 0IUzero%

    Vitamin C 0mgzero%

    Calcium 0mgzero%

    Iron 0mgzero%

    Net carbs eight.8g

    * Percent Daily Values are based mostly on a 2000 calorie food regimen.

    Course: Main Course

    Cuisine: Italian

    Diet: Diabetic

    Keyword: straightforward dinner recipes, eggplant zucchini bake



    Source hyperlink Recipes