Cheese Ratatouille Casserole
Yield
4 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
diced |
|
| ½ | each |
eggplant
|
*
|
| 1 | each |
onions
cut up |
|
| 1 | each |
zucchini
sliced |
|
| ⅔ | cup |
wheat germ
|
|
| 2 | cups |
monterey jack cheese
grated |
|
| 2 | each |
italian plum (roma) tomatoes
sliced |
|
| 8 | ounces |
tomato sauce
|
|
| ¼ | cup |
water
|
|
| 1 | teaspoon |
oregano
crushed |
|
| ½ | teaspoon |
marjoram
crushed |
*
|
| ¼ | teaspoon |
rosemary leaves
crushed |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
diced |
|
| 0.5 | each |
eggplant
|
*
|
| 1 | each |
onions
cut up |
|
| 1 | each |
zucchini
sliced |
|
| 158 | ml |
wheat germ
|
|
| 473 | ml |
monterey jack cheese
grated |
|
| 2 | each |
italian plum (roma) tomatoes
sliced |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 59 | ml |
water
|
|
| 5 | ml |
oregano
crushed |
|
| 2.5 | ml |
marjoram
crushed |
*
|
| 1.3 | ml |
rosemary leaves
crushed |
|
| 1.3 | ml |
salt
|
|
Directions
Fry the bacon in a large skillet, until almost crisp.
Add the eggplant, onion and zucchini.
Sauté until the eggplant is tender, about 10 minutes.
Place half the vegetables in 4 individual casseroles (1½ to 2 cups capacity) and spoon the wheat germ on top of the vegetables.
Sprinkle with half of the cheese.
Top with the tomatoes and remaining vegetables.
Combine the tomato sauce, water and seasonings then pour the mixture over the vegetables.
Sprinkle with the remaining cheese.
Bake, uncovered, at 375℉ (190℃). for 20 minutes or until hot.
