cheese ratatouille casserole

Name: Cheese Ratatouille Casserole
Ingredients: 4 slice(s) bacon, diced; 1/2 - eggplant, cut into 1/2; 1 - onion, cut into thin wedges; 1 - zucchini, sliced; 2/3 cup(s) wheat germ; 2 cup(s) monterey jack cheese, grated; 2 - tomatoes, sliced; 8 ounce(s) tomato sauce; 1/4 cup(s) water; 1 teaspoon(s) oregano; 1/2 teaspoon(s) marjoram; 1/4 teaspoon(s) rosemary; 1/4 teaspoon(s) salt

(1 RATING)

35 Pinches

Awana Burkeen

Tulsa, OK

Updated on Feb 25, 2011

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Ingredients

4 slices bacon, diced
1/2 - eggplant, cut into 1/2
1 - onion, cut into thin wedges
1 - zucchini, sliced
2/3 cup wheat germ
2 cups monterey jack cheese, grated
2 - tomatoes, sliced
8 ounces tomato sauce
1/4 cup water
1 teaspoon oregano
1/2 teaspoon marjoram
1/4 teaspoon rosemary
1/4 teaspoon salt

How To Make cheese ratatouille casserole

Step 1

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

Step 2

Add the eggplant, onion and zucchini.
Step 3

Saute until the eggplant is tender, about 10 minutes.
Step 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.
Step 5

Sprinkle with half of the cheese.
Step 6

Top with the tomatoes and remaining vegetables.
Step 7

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

Sprinkle with the remaining cheese.
Step 9

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