Cheese ratatouille casserole

4 Servings

Ingredients

Quantity Ingredient
4 eaches Bacon; Slices, Diced
½ each Md Eggplant; *
1 each Onion; Md, Cut In Wedges
1 each Md Zucchini; Sliced
⅔ cup Wheat Germ
2 cups Monterey Jack Cheese; Grated
2 eaches Md. Tomatoes; Sliced
8 ounces Tomato Sauce; 1 Cn
¼ cup Water
1 teaspoon Oregano Leaves; Crushed
½ teaspoon Marjoram Leaves; Crushed
¼ teaspoon Rosemary Leaves; Crushed
¼ teaspoon Salt

Directions

* Cut the eggplant into ½-inch cubes. 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 (1½ 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.

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