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  • Eggplant Squash Bake

    0 votes
    Eggplant Squash Bake
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 c. minced onion
    • 1 x garlic clove chopped Nonstick extra virgin olive oil cooking spray as needed
    • 1 c. part-skim ricotta cheese
    • 1 jar diced pimiento - (4 ounce) liquid removed
    • 1/4 c. grated Parmesan cheese
    • 2 Tbsp. fat-free (skim) lowfat milk
    • 1 1/2 tsp dry marjoram
    • 3/4 tsp dry tarragon
    • 1/4 tsp salt
    • 1/4 tsp grnd nutmeg
    • 1/4 tsp freshly-grnd black pepper
    • 1 c. no-sugar-added meatless spaghetti sauce divided
    • 1/2 lb eggplant peeled, and cut into thin crosswise slices
    • 6 ounce zucchini cut in half, then lengthwise into thin slices
    • 6 ounce yellow summer squash cut in half, then lengthwise into thin slices
    • 2 Tbsp. shredded part-skim mozzarella cheese

    Directions

    1. Combine onion and garlic in medium microwavable bowl. Spray lightly with cooking spray. Microwave at High 1 minute.
    2. Add in ricotta, pimiento, Parmesan, lowfat milk, marjoram, tarragon, salt, nutmeg and pepper.
    3. Spray 9- or possibly 10-inch round microwavable baking dish with cooking spray. Spread 1/3 c. spaghetti sauce in bottom of dish. Layer half of eggplant, zucchini and squash in dish; top with ricotta mix. Layer remaining eggplant, zucchini and summer squash over ricotta mix. Top with remaining 2/3 c. spaghetti sauce.
    4. Cover with vented plastic wrap. Microwave at High 17 to 19 min or possibly till vegetables are tender, rotating dish every 6 min. Top with mozzarella cheese. Let stand 10 min before serving.
    5. This recipe yields 4 servings.

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