2 lbs mushrooms, sliced
3 summer squash, chopped
4 tbsp minced fresh garlic
1 1/2 tsp dried Italian seasoning
1/4 cup olive oil, divided
2 1/2 cups prepared marinara sauce
3/4 tsp ground cinnamon
1 lb red potatoes, cut into 1/4" slices, boiled 8 minutes
2 large eggplants, peeled, sliced 1/2" thick, broiled 4 min. each side
2 tbsp all-purpose flour
2 cups milk
3 egg whites
1 egg yolk
Cook first 4 ingredients in 2 tbsp hot oil 5 minutes; season with salt and pepper.
Add next 2 ingredients; bring to a boil. Layer potatoes, half the eggplant and half
the mushroom mixture in a greased 9 x 13" baking dish. Repeat layering. Heat oven
to 400 degrees. Over low heat, cook flour in 2 tbsp oil 3-4 minutes. Slowly stir in
milk; season with salt. Cook, stirring, until thickened. Beat egg whites and yolk;
whisk in white sauce. Pour over casserole. Bake 25 to 30 minutes or
until heated through and puffed.
POINTS: 8 (6.5)
PER SERVING: 312 Calories, 13 g Total Fat
893 mg Sodium, 43 g Total Carbohydrate, 10 g Dietary Fiber
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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