8 Servings
vegetable oil, spray
16 ounces tomato sauce, no-salt-added
2 teaspoons
Worcestershire sauce
freshly ground black pepper
1 teaspoon oregano
1/2
teaspoon basil
1/2 teaspoon marjoram
2 cloves garlic, crushed
1 medium peeled
and sliced eggplant
2 zucchini, sliced
8 ounces uncooked (broken into pieces)
spaghetti
3 stalks celery, chopped
1 onion, chopped
1 green bell pepper,
chopped
8 ounces part skim mozzarella cheese, cut into 18 small slices
Preheat oven to 350F. Lightly spray a 9-x13-inch casserole dish with vegetable
oil.
In a bowl, combine tomato sauce, Worcestershire sauce, blackpepper, herbs
and garlic. Mix well and set aside.
In prepared casserole dish, arrange half of
the eggplant slices in a single layer. Top with half of each of the following: zucchini
slices, spaghetti, celery, onion and bell pepper. Next, arrange 9 slices of cheese
over this, and spoon half of tomato mixture on top of cheese. Repeat layers. Cover
and bake about 1 hour, or until vegetables are tender.
Amount Per Serving
Calories 313 Calories from Fat 67
Percent Total Calories
From:
Fat 21% Protein 20% Carb. 59%
Nutrient Amount per Serving Value
Total Fat 7 g 11%
Saturated Fat 3 g 17%
Cholesterol 16 mg 5%
Sodium 783 mg 33%
Total Carbohydrate 46 g 15%
Dietary Fiber 4 g 17%
Sugars 0 g
Protein 15 g
Vitamin A 28% Vitamin C 76% Calcium 0% Iron 20%
