Vegetable Casserole

1 pound zucchini, cut into 1/4 inch slices
2 teaspoons virgin olive oil
2 tablespoons water
1 pound eggplant, cut into cubes
1 teaspoon italian herb seasoning
2 cups canned peeled tomatoes, drained and chopped
1 cup lowfat ricotta cheese
1/4 cup grated parmesan cheese
1 egg, beaten
2 tablespoons parsley, chopped
1/2 cup seasoned breadcrumbs

Preheat oven to 350°F.

Place zucchini slices in a steamer basket over boiling water . Cover saucepan and steam 2 minutes or until almost tender. Drain zucchini on paper towels.

Heat oil in a heavy nonstick skillet over medium high heat. Sauté eggplant 2 minutes, stirring occasionally. Add water, cover skillet and cook 3-4 minutes until almost tender. Stir in herbs, tomato and salt and pepper to taste. Cover and simmer 5 minutes.

Combine remaining ingredients, except breadcrumbs, in a mixing bowl. Season with salt and pepper to taste. Arrange half the zucchini slices in the bottom of a shallow oiled baking pan. Top with a layer of half the cheese mixture. Add a layer of half the eggplant mixture over zucchini. Repeat with remaining zucchini, cheese and eggplant. Sprinkle with breadcrumbs and bake 35 minutes.



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