Eggplant Zucchini Casserole

Eggplant Zucchini Casserole

- 136 Calories

A rich casserole for vegetarians.


  • Vegetable oil spray
  • 2 8-ounce cans no-salt-added tomato sauce
  • 2 teaspoons Worcestershire sauce
  • Freshly ground black pepper to taste
  • 1 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon marjoram
  • 2 medium cloves garlic, crushed
  • 1 medium eggplant, peeled and sliced
  • 2 medium zucchini, sliced
  • 1 cup uncooked spaghetti, broken into pieces
  • 3 medium stalks of celery, chopped
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 8 ounces part-skim mozzarella cheese, cut into 18 small slices


  1. Preheat oven to 350 degrees F.
  2. Lightly spray a 9-x-13 inch casserole dish with vegetable oil.
  3. In a bowl, combine tomato sauce, Worcestershire sauce, black pepper, herbs and garlic. Mix well and set aside.
  4. In prepared casserole dish, arrange half of the eggplant slices in a single layer.
  5. Top with half of each of the following: zucchini slices, spaghetti, celery, onion and bell pepper.
  6. Next, arrange 9 slices of cheese over this, and spoon half of tomato mixture on top of cheese. Repeat layers.
  7. Cover and bake about 1 hour, or until vegetables are tender.

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