Cheese Ratatouille Casserole
eggplant, cut into 1/2
onion, cut into thin wedges
monterey jack cheese, grated
How to Make Cheese Ratatouille Casserole
1Fry the bacon in a large skillet, until almost crisp.
2Add the eggplant, onion and zucchini.
3Saute until the eggplant is tender, about 10 minutes.
4Place half the vegetables in 4 individual casseroles (1 1/2 to 2 cups capacity) and spoon the wheat germ on top of the vegetables.
5Sprinkle with half of the cheese.
6Top with the tomatoes and remaining vegetables.
7Combine the tomato sauce, water and seasonings then pour the mixture over the vegetables.
8Sprinkle with the remaining cheese.
9Bake, uncovered, at 375 for 20 minutes or until hot.
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About Cheese Ratatouille Casserole