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    3 pt. Eggplant Squash Bake


    Source of Recipe


    "FBNR Comforting Casseroles, pg 50" (shared by Lynda)

    List of Ingredients




    1/2 cup chopped onion
    1 clove minced garlic
    olive oil spray
    1 cup ricotta cheese, part skim milk
    1 jar diced pimientos -- (4 oz) drained
    1/4 cup grated parmesan cheese
    2 tablespoons skim milk
    1 1/2 teaspoons dried marjoram
    1/4 teaspoon dried tarragon
    1/4 teaspoon ground nutmeg
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 cup no-sugar-added meatless spaghetti sauce, divided
    1/2 pound eggplant -- peeled and cut into thin crosswise slices
    6 ounces zucchini -- cut int half then lengthwise into thin slices
    6 ounces yellow squash -- cut int half then lengthwise into thin slices
    2 tablespoons part skim milk mozzarella cheese -- shredded

    Recipe



    Combine onion and garlic in medium microwaveable bowl. Spray lightly with cooking spray. Microwave at HIGH 1 minute.

    Add next 9 ingredients ending with pepper; mix well. Spray 9" or 10" round microwaveable baking dish with cooking spray. Spread 1/3 cup sauce onto bottom of dish.

    Layer half of eggplant, zucchini, and squash in dish; spoon on ricotta cheese mixture. Repeat layering with eggplant, zucchini and squash. Top with remaining 2/3 cup sauce.

    Cover with vented plastic wrap. Microwave at HIGH 17 to 19 minutes or until vegetables are tender, rotating dish every 6 minutes. Top with mozzarella cheese. Let stand 10 minutes before serving. Makes 4 servings.


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    Per Serving (excluding unknown items): 157 Calories; 7 g Fat (40.8% calories from fat); 12 g Protein; 12 g Carbohydrate; 3 g Dietary Fiber; 25 mg Cholesterol; 331 mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

    NOTES :
    3 Weight Watcher Points per serving

 

 

 


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