Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup Parmesan Cheese, grated 2 tsp Parsley, dried 1 tsp Salt 2 tbsp Olive Oil 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, fresh 3 cloves Garlic 1 large Onions, raw 2 cup, sliced Zucchini 2 cup, sliced Summer Squash 2 cup, chopped Peppers, sweet, red, fresh 2 medium whole (2-3/5" dia) Red Ripe Tomatoes 1 serving mushroom, portabella cap - 1 cap-3 oz serv
Preheat oven to 350 degrees F (175 degrees C).
Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese.
Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese.
Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
add 1 can, undrained, over top if desired
Bake in preheated oven for 45 minutes.
Serving Size: 1/6 of 11x17 lasagna pan
Number of Servings: 6
Recipe submitted by SparkPeople user SANDRAMONROE.
Number of Servings: 6
Recipe submitted by SparkPeople user SANDRAMONROE.
Nutritional Info Amount Per Serving
- Calories: 192.5
- Total Fat: 10.0 g
- Cholesterol: 13.2 mg
- Sodium: 711.0 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 6.0 g
- Protein: 10.4 g
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