Eggplant Squash Bake

By á-170456

Ingredients

• 1/2 cup chopped onion
• 1 garlic clove minced
• Nonstick olive oil cooking spray as needed
• 1 cup part-skim ricotta cheese
• 1 jar diced pimiento - (4 oz) drained
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fat-free (skim) milk
• 1 1/2 teaspoons dried marjoram
• 3/4 teaspoon dried tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly-ground 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 in half, then lengthwise into thin slices
• 6 ounces yellow summer squash cut in half, then lengthwise into thin slices
• 2 tablespoons shredded part-skim mozzarella cheese

Details

Servings 4

Preparation

Step 1

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

Add ricotta, pimiento, Parmesan, milk, marjoram, tarragon, salt, nutmeg and pepper.

Spray 9- or 10-inch round microwavable baking dish with cooking spray. Spread 1/3 cup spaghetti sauce in bottom of dish. Layer half of eggplant, zucchini and squash in dish; top with ricotta mixture. Layer remaining eggplant, zucchini and summer squash over ricotta mixture. Top with remaining 2/3 cup spaghetti 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.

This recipe yields 4 servings.

Exchanges Per Serving: 1 Meat, 3 Vegetable, 1 Fat.

Nutrition Facts: Calories 190; Calories from Fat 35%; Total Fat 8g; Saturated Fat 6g; Protein 13g; Carbohydrates 19g; Cholesterol 25mg; Sodium 647mg; Dietary Fiber 5g.