Easy Eggplant & Ricotta Bake | Simple Vegetarian Dinner

INGREDIENTS

1/2 cup chopped onion 1 clove garlic, minced Nonstick olive oil cooking spray 1 cup part-skim ricotta cheese 1 jar (4 ounces) diced pimientos, 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 black pepper 1 cup no-sugar-added meatless spaghetti sauce, divided 1/2 pound eggplant, peeled and cut into thin crosswise slices 2 medium (6 ounces) zucchini, cut in half then lengthwise into thin slices 2 medium (6 ounces)yellow summer squash, cut in half then lengthwise into thin slices 2 tablespoons shredded part-skim mozzarella cheese

PREPARATION:

Microwave Directions

1. Combine onion and garlic in medium microwavable bowl. Spray lightly with cooking spray. Microwave on HIGH 1 minute.
2. Add ricotta, pimientos, 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.
3. Layer half of eggplant, zucchini and summer 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.
4. Cover with vented plastic wrap. Microwave on 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 appears in: Italian NUTRITIONAL INFORMATION: Serving Size: 1 cup Eggplant Squash Bake Fiber 5 g Carbohydrate 19 g Cholesterol 25 mg Saturated Fat 6 g Total Fat 8 g Calories from Fat 35 % Calories 190 Protein 13 g Sodium 647 mg DIETARY EXCHANGE: Vegetable 3 Fat 1 Meat 1