Cheese Ratatouille Casserole

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Cheese Ratatouille Casserole Ingredients

4 Bacon; Slices, Diced	8 oz Tomato Sauce; 1 Cn
1/2 Md Eggplant; *	1/4 c Water
1 Onion; Md, Cut In Wedges	1 ts Oregano Leaves; Crushed
1 Md Zucchini; Sliced	1/2 ts Marjoram Leaves; Crushed
2/3 c Wheat Germ	1/4 ts Rosemary Leaves; Crushed
2 c Monterey Jack Cheese; Grated	1/4 ts Salt
2 Md. Tomatoes; Sliced

Instructions for Cheese Ratatouille Casserole

* Cut the eggplant into 1/2-inch cubes. Fry the bacon in a large skillet, until almost crisp. Add the eggplant, onion and zucchini. Saute until the eggplant is tender, about 10 minutes. Place half the vegetables in 4 individual casseroles (1 1/2 to 2 cups capacity) and spoon the wheat germ on top of the vegetables. Sprinkle with half of the cheese. Top with the tomatoes and remaining vegetables. Combine the tomato sauce, water and seasonings then pour the mixture over the vegetables. Sprinkle with the remaining cheese. Bake, uncovered, at 375 degrees F. for 20 minutes or until hot. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PorkCuisine: Uncategorized

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