Cheese ratatouille casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Bacon; Slices, Diced |
| ½ | each | Md Eggplant; * |
| 1 | each | Onion; Md, Cut In Wedges |
| 1 | each | Md Zucchini; Sliced |
| ⅔ | cup | Wheat Germ |
| 2 | cups | Monterey Jack Cheese; Grated |
| 2 | eaches | Md. Tomatoes; Sliced |
| 8 | ounces | Tomato Sauce; 1 Cn |
| ¼ | cup | Water |
| 1 | teaspoon | Oregano Leaves; Crushed |
| ½ | teaspoon | Marjoram Leaves; Crushed |
| ¼ | teaspoon | Rosemary Leaves; Crushed |
| ¼ | teaspoon | Salt |
Directions
* Cut the eggplant into ½-inch cubes. Fry the bacon in a large skillet, until almost crisp. Add the eggplant, onion and zucchini.
Saute 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 degrees F. for 20 minutes or until hot.