Cooking Recipe Cheese Ratatouille Casserole
Recipe Ingredients
4 ea
Bacon; Slices, Diced
1/2 ea
Md Eggplant; *
1 ea
Onion; Md, Cut In Wedges
1 ea
Md Zucchini; Sliced
2/3 c
Wheat Germ
2 c
Monterey Jack Cheese; Grated
2 ea
Md. Tomatoes; Sliced
8 oz
Tomato Sauce; 1 Cn
1/4 c
Water
1 ts
Oregano Leaves; Crushed
1/2 ts
Marjoram Leaves; Crushed
1/4 ts
Rosemary Leaves; Crushed
1/4 ts
Salt
Directions
* Cut the eggplant into 1/2-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 (1 1/2 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.