Cheese Ratatouille Casserole

Cheese Ratatouille Casserole Recipe

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Awana Burkeen



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  • 4 slice
    bacon, diced
  • 1/2
    eggplant, cut into 1/2
  • 1
    onion, cut into thin wedges
  • 1
    zucchini, sliced
  • 2/3 c
    wheat germ
  • 2 c
    monterey jack cheese, grated
  • 2
    tomatoes, sliced
  • 8 oz
    tomato sauce
  • 1/4 c
  • 1 tsp
  • 1/2 tsp
  • 1/4 tsp
  • 1/4 tsp

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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About Cheese Ratatouille Casserole

Course/Dish: Vegetables, Side Casseroles
Other Tag: Quick & Easy

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