Cheese Ratatouille Casserole Recipe

* Cut the eggplant into 1/2-inch cubes.

Step 1

Fry the bacon in a large skillet, until almost crisp. Add the eggplant, onion and zucchini. Saute until the eggplant is tender, about 10 minutes. 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. Sprinkle with half of the cheese. Top with the tomatoes and remaining vegetables. Combine the tomato sauce, water and seasonings then pour the mixture over the vegetables. Sprinkle with the remaining cheese. Bake, uncovered, at 375 degrees F. for 20 minutes or until hot.

Things You'll Need

  • 4ea Bacon; Slices, Diced
  • 1/2ea Md Eggplant; *
  • 1ea Onion; Md, Cut In Wedges
  • 1ea Md Zucchini; Sliced
  • 2/3c Wheat Germ
  • 2c Monterey Jack Cheese; Grated
  • 2ea Md. Tomatoes; Sliced
  • 8oz Tomato Sauce; 1 Cn
  • 1/4c Water
  • 1ts Oregano Leaves; Crushed
  • 1/2ts Marjoram Leaves; Crushed
  • 1/4ts Rosemary Leaves; Crushed
  • 1/4ts Salt

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