Zucchini and Eggplant Bake

Name: Zucchini and Eggplant Bake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 12 crushed rich buttery crackers (ritz); 1 liters coarsely chopped eggplants (or cubed); 4 eggs; 2 garlic cloves, minced; 118 milliliters light mayonnaise; 3 Tbsps olive oil; 237 milliliters chopped onion; 1 teaspoons pepper; 473 milliliters chopped red peppers; 237 milliliters grated parmesan cheese or 1 cup romano cheese; 1 teaspoons salt; 473 milliliters shredded mozzarella cheese; 946 milliliters zucchini, thinly sliced (about 3 medium)

You can never have too many main course recipes, so give Zucchini and Eggplant Bake a try. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 413 calories, 20g of protein, and 29g of fat. This recipe serves 6. Head to the store and pick up pepper, olive oil, eggs, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 50 minutes.