Eggplant (aubergine) Squash Bake

Total Time: 32 mins Preparation Time: 15 mins Cook Time: 17 mins

Ingredients

• Servings: 6
• 1/2 cup chopped onion
• 1 garlic clove, minced
• nonstick olive oil flavored cooking spray
• 1 cup part-skim ricotta cheese
• 1 (4 ounce) jar diced pimentos, drained
• 1/4 cup grated parmesan cheese
• 2 tablespoons milk
• 1 1/2 teaspoons dried marjoram
• 3/4 teaspoon dried tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1 cup meatless spaghetti sauce, divided
• 1/2 lb eggplant, peeled and cut into thin crosswise slices
• 2 medium zucchini, cut in half then lengthwise into thin slices
• 2 medium summer squash, cut in half then lengthwise into thin slices
• 2 tablespoons shredded mozzarella cheese

Recipe

• 1 combine onion and garlic in medium microwavable bowl. spray lightly with cooking spray. microwave on high 1 minute.
• 2 add ricotta, pimientos, parmesan, milk, marjoram, tarragon, salt, nutmeg and pepper.
• 3 spray 9- or 10-inch round microwavable baking dish with cooking spray. spread 1/3 cup spaghetti sauce in bottom of dish.
• 4 layer half of eggplant, zucchini and summer squash in dish, top with ricotta mixture. layer remaining eggplant, zucchini and summer squash over ricotta mixture. top with remaining 2/3 cup spaghetti sauce.
• 5 cover with vented plastic wrap. microwave on high 17 to 19 minutes or until vegetables are tender, rotating dish every 6 minutes.
• 6 top with mozzarella cheese. let stand 10 minutes before serving.