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LOCATION: Recipes >> Casserole Recipes >> Vegetable 01

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Vegetable Casserole

1 lb zucchini, cut into 1/4 inch slices
2 tsp virgin olive oil
2 Tbs water
1 lb eggplant, cut into cubes
1 tsp Italian herb seasoning
2 cups canned peeled tomatoes, drained and chopped
1 cup lowfat ricotta cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
2 Tbs parsley, chopped
1/2 cup seasoned breadcrumbs

Preheat oven to 350F. Place zucchini slices in a steamer basket
over boiling water. Cover saucepan and steam 2 minutes or until
almost tender. Drain zucchini on paper towels. Heat oil in a heavy
nonstick skillet over medium high heat. Saute eggplant 2 minutes,
stirring occasionally. Add water, cover skillet and cook 3-4 minutes
until almost tender. Stir in herbs, tomato and salt and pepper to
taste. Cover and simmer 5 minutes. Combine remaining ingredients,
except breadcrumbs, in a mixing bowl. Season with salt and pepper
to taste. 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 over zucchini.
Repeat with remaining zucchini, cheese and eggplant. Sprinkle with
breadcrumbs and bake.

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