Page 59 - cookbook1

Eggplant Zucchini Bake

3 Tbls oil
1 eggplant, peeled, coarsely chopped
1 zucchini, sliced
1 yellow squash, sliced
3 cloves garlic, minced
1 cup ricotta cheese
3 Tbls grated parmesan cheese
1½ cups spaghetti sauce, divided
1½ cups mozzarella cheese, shredded

Procedure
1. Heat oil in large skillet on medium-high heat.
2. Add eggplant, zucchini and yellow squash; cook 10
minutes, stirring frequently.
3. Reduce to medium heat; stir in garlic and cook 5 to 8
minutes until vegetables are tender.
4. Remove vegetables from skillet; set aside.
5. Mix ricotta and parmesan
6. Spread 1 cup spaghetti sauce onto bottom of skillet; top
with small spoonful of ricotta mixture; cooked vegetables
7. Add remaining spaghetti sauce and top with mozzarella
cheese.
8. Cover and cook on medium-low heat 20 minutes or until
heated through.
9. Remove from heat; let stand 5 minutes before serving

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