Ingredients

  • 1/4 cup olive oil
  • 1/4 teaspoon dried chili flakes
  • 2 cloves garlic (minced)
  • 1 eggplant (large, cut into 8 slices)
  • 2 zucchini (large, cut into 8 slices)
  • 3 portobello mushrooms (thickly sliced)
  • 1 cup tomato sauce
  • 13 1/2 ounces cannellini beans (rinsed and drained)
  • 3 1/2 ounces mozzarella cheese (grated)
  • fresh basil leaves (to serve)

Directions

  1. Preheat broiler. Combine oil, chili flakes and garlic then brush over vegetables. Cook vegetables until browned and tender. Cover and set aside.
  2. Meanwhile, combine 2/3 cup tomato sauce with cannellini beans and heat until warm. Cover and set aside.
  3. In 4 ovenproof serving dishes, layer 1/2 the eggplant, zucchini, mushrooms and bean mixture. Top with remaining eggplant and reserved pasta sauce. Sprinkle with cheese. Broil for 3 mins, or until cheese is melted and browned lightly. Garnish with basil and serve.
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NutritionView more

640Calories
Sodium18%DV440mg
Fat35%DV23g
Protein63%DV32g
Carbs27%DV82g
Fiber124%DV31g

PER SERVING *

Calories640Calories from Fat210
% DAILY VALUE*
Total Fat23g35%
Saturated Fat6g30%
Trans Fat
Cholesterol20mg7%
Sodium440mg18%
Potassium2160mg62%
Protein32g63%
Calories from Fat210
% DAILY VALUE*
Total Carbohydrate82g27%
Dietary Fiber31g124%
Sugars17g34%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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