Eggplant (Aubergine) Squash Bake |
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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 8 |
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I never really cared for eggplant until I tried this great side dish. Prepared in microwave so it is great when you don't want to heat up the kitchen. Ingredients:
1/2 cup chopped onion |
1 garlic clove, minced |
nonstick olive oil flavored cooking spray |
1 cup part-skim ricotta cheese |
1 (4 ounce) jar diced pimentos, drained |
1/4 cup grated parmesan cheese |
2 tablespoons milk |
1 1/2 teaspoons dried marjoram |
3/4 teaspoon dried tarragon |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/4 teaspoon black pepper |
1 cup meatless spaghetti sauce, divided |
1/2 lb eggplant, peeled and cut into thin crosswise slices |
2 medium zucchini, cut in half then lengthwise into thin slices |
2 medium summer squash, cut in half then lengthwise into thin slices |
2 tablespoons shredded mozzarella cheese |
Directions:
1. Combine onion and garlic in medium microwavable bowl. Spray lightly with cooking spray. Microwave on High 1 minute.
2. Add ricotta, pimientos, Parmesan, milk, marjoram, tarragon, salt, nutmeg and pepper.
3. Spray 9- or 10-inch round microwavable baking dish with cooking spray. Spread 1/3 cup spaghetti sauce in bottom of dish.
4. Layer half of eggplant, zucchini and summer squash in dish, top with ricotta mixture. Layer remaining eggplant, zucchini and summer squash over ricotta mixture. Top with remaining 2/3 cup spaghetti sauce.
5. Cover with vented plastic wrap. Microwave on High 17 to 19 minutes or until vegetables are tender, rotating dish every 6 minutes.
6. Top with mozzarella cheese. Let stand 10 minutes before serving.
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