Light Eggplant / Zucchini Parmigiana

Name: Light Eggplant / Zucchini Parmigiana
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 2 kilograms eggplants (and or or zucchninii); 710 milliliters marinara sauce (if possible with basilicum and oregano); 227 grams reduced-fat mozzarella cheese, thinly sliced (4% fat, if you dont have you can use the normal one); 4 Tbsps olive oil; 1 Tbsp oregano; 237 milliliters parmigiano, grated; 1 teaspoon basilicum pesto sauce (substitute basilicum fresh or dry); 8 servings salt to spread over eggplant

Light Eggplant / Zucchini Parmigiana might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and fodmap friendly recipe has 279 calories, 14g of protein, and 17g of fat per serving. This recipe serves 8. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have parmigiano, marinara sauce, salt to spread over eggplant, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.