cheese ratatouille casserole

How To Make cheese ratatouille casserole

• 1

  Fry the bacon in a large skillet, until almost crisp.
• 2

  Add the eggplant, onion and zucchini.
• 3

  Saute until the eggplant is tender, about 10 minutes.
• 4

  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.
• 5

  Sprinkle with half of the cheese.
• 6

  Top with the tomatoes and remaining vegetables.
• 7

  Combine the tomato sauce, water and seasonings then pour the mixture over the vegetables.
• 8

  Sprinkle with the remaining cheese.
• 9

  Bake, uncovered, at 375 for 20 minutes or until hot.
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