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Italian Vegetable Casserole

Recipe Link: http://mealsforyou.com

List of Ingredients




1 pound zucchini, cut into 1/4-inch slices

2 teaspoons virgin olive oil

2 tablespoons water

1 pound eggplant, cut into cubes

1 teaspoon Italian herb seasoning

2 cups Italian-style peeled tomatoes, drained and chopped

Salt and pepper to taste

1 cup low-fat ricotta cheese

1/4 cup grated Parmesan cheese

1 egg, beaten

2 tablespoons parsley, chopped

1/2 cup seasoned breadcrumbs


Recipe



1. Preheat oven to 350 degrees F.

2. Place zucchini slices in a steamer basket over boiling water. Cover saucepan and steam 2 minutes or until almost tender. Drain on paper towels.

3. Heat oil in a heavy nonstick skillet over medium high heat. Saute eggplant 2 minutes, stirring occasionally. Add water, cover skillet and cook 3 to 4 minutes until almost tender. Stir in herbs, tomato, salt and pepper to taste. Cover and simmer 5 minutes.

4. Combine remaining ingredients, except breadcrumbs, in a mixing bowl. Season with salt and pepper to taste.

5. Arrange half the zucchini slices in the bottom of a shallow oiled baking pan. Top with a layer of half the cheese mixture. Add a layer of half the eggplant mixture. Repeat with remaining zucchini, cheese and eggplant.

6. Sprinkle with breadcrumbs and bake 35 minutes.

Serves 4
Calories 268
Fat 11.0 g
Cholesterol 77 mg
Sodium 550 mg