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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this on Hungry Monster and thought it looked good, especially with some hot, buttered pasta. Let's try it together. Ingredients:
1 lb zucchini, cut into 1/4 inch slices |
2 teaspoons virgin olive oil |
2 tablespoons water |
1 lb eggplant, cut into cubes |
2 cloves garlic, minced |
1 teaspoon italian herb seasoning |
1 pinch red pepper flakes (or more) |
2 cups italian-style tomatoes, drained and chopped |
1 cup low-fat ricotta cheese |
1/4 cup grated parmesan cheese |
1 egg, beaten |
2 tablespoons parsley, chopped |
1/2 cup seasoned dry bread crumb |
Directions:
1. Preheat oven to 350°F.
2. Heat oil in a heavy nonstick skillet over medium high heat.
3. Sauté garlic, zucchini and eggplant for two 2 minutes, stirring occasionally.
4. Add water, cover skillet and cook 3-4 minutes until almost tender.
5. Stir in herbs, red pepper flakes,tomato and salt and pepper to taste.
6. Cover and simmer 5 minutes.
7. Combine remaining ingredients, except breadcrumbs, in a mixing bowl.
8. Season with salt and pepper to taste.
9. Arrange half the cooked vegetables in the bottom of a shallow oiled baking pan.
10. Top with a layer of half the cheese mixture.
11. Repeat with remaining vegetables and cheese.
12. Sprinkle with breadcrumbs and bake 35 minutes.
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