Vegetables Italiano

Name: Vegetables Italiano
Ingredients: 1 lb zucchini, cut into 1/4 inch slices; 2 teaspoons virgin olive oil; 2 tablespoons water; 1 lb eggplant, cut into cubes; 2 cloves garlic, minced; 1 teaspoon Italian herb seasoning; 1 pinch red pepper flakes (or more); 2 cups Italian-style tomatoes, drained and chopped; 1 cup low-fat ricotta cheese; 14 cup grated parmesan cheese; 1 egg, beaten; 2 tablespoons parsley, chopped; 12 cup seasoned dry bread crumb

13 ingredients

12 steps

Ingredients

1 lb zucchini, cut into 1/4 inch slices
2 teaspoons virgin olive oil
2 tablespoons water
1 lb eggplant, cut into cubes
2 cloves garlic, minced
1 teaspoon Italian herb seasoning
1 pinch red pepper flakes (or more)
2 cups Italian-style tomatoes, drained and chopped
1 cup low-fat ricotta cheese
14 cup grated parmesan cheese
1 egg, beaten
2 tablespoons parsley, chopped
12 cup seasoned dry bread crumb

Directions

1

Preheat oven to 350F.
2

Heat oil in a heavy nonstick skillet over medium high heat.
3

Saute garlic, zucchini and eggplant for two 2 minutes, stirring occasionally.
4

Add water, cover skillet and cook 3-4 minutes until almost tender.
5

Stir in herbs, red pepper flakes,tomato and salt and pepper to taste.
6

Cover and simmer 5 minutes.
7

Combine remaining ingredients, except breadcrumbs, in a mixing bowl.
8

Season with salt and pepper to taste.
9

Arrange half the cooked vegetables in the bottom of a shallow oiled baking pan.
10

Top with a layer of half the cheese mixture.
11

Repeat with remaining vegetables and cheese.
12

Sprinkle with breadcrumbs and bake 35 minutes.