Cheese Ratatouille Casserole

Ingredients

4 each bacon, slices, diced 1/2 each md eggplant, * 1 each onion, md, cut in wedges 1 each md zucchini, sliced 2/3 cup wheat germ 2 cup monterey jack cheese, grated 2 each md. tomatoes, sliced 8 oz tomato sauce, 1 cn 1/4 cup water 1 tsp oregano leaves, crushed 1/2 tsp marjoram leaves, crushed 1/4 tsp rosemary leaves, crushed 1/4 tsp salt	Advertisements

Preparation
 
* 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.

 

 
Servings:
4

 

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