Cheese Ratatouille Casserole Recipe
Ingredients:
4 slices of bacon; cubed
1 medium onion; sliced into wedges
8 ounces tomato sauce
2 medium tomatoes; cut into slices
1 tsp of leaves of oregano; crushed
1 medium zucchini; cut into slices
1/2 tsp of leaves of marjoram: crushed
2/3 c of wheat germ
1/2 medium eggplant; cut into 1/2-inch cubes
1/4 tsp of leaves of rosemary; crushed
2 c of grated cheese (Monterey-jack)
1/4 c of water
1/4 tsp of salt
Ingredients:
Fry bacon cubes in skillet ’til almost crispy. Add in eggplant, zucchini and onion. saute ’til eggplant becomes tender (approx 10 mins). Place 1/2 of veggies in four individual bowls (1 & 1/2 – 2 c capacity). Scoop a spoonful of wheatgerm and place on veggies’ top; sprinkle w/ 1/2 of cheese and top w/ tomatoes. Add in reserved veggies.
Separately combine seasonings, water & tomato sauce. Pour wet mixture all over veggies. Dust w/ reserved cheese. Place in the oven, bake without cover for twenty minutes at three hundred seventy five degrees Fahrenheit.
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