Vegetables Italiano

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.