RecipesFromScratch.com - Eggplant Squash Bake

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Eggplant Squash Bake

½ cup of chopped onion
1 teaspoon of bottled minced garlic
Nonstick olive oil cooking spray
1 cup part skim ricotta cheese
One 4 ounce jar of diced pimiento, drained
¼ cup of grated Parmesan cheese
2 tablespoons of fat free (skim) milk
1 ½ teaspoons of dried marjoram
¾ teaspoon of dried tarragon
¼ teaspoon of salt
¼ teaspoon of ground nutmeg
¼ teaspoon of black pepper
1 cup of no sugar added meatless spaghetti sauce, divided
½ pound eggplant, peeled and cut into thin crosswise slices
One 16 ounce bag of frozen Italian style vegetables (zucchini, onions, mushrooms, etc.)
2 tablespoons of shredded mozzarella cheese

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, and thawed vegetables in dish; top with ricotta mixture. Layer remaining eggplant and vegetables 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. Makes 4 servings

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