Cheese Ratatouille Casserole

1. 1

   Fry the bacon in a large skillet, until almost crisp.

2. 2

   Add the eggplant, onion and zucchini.

3. 3

   Saute until the eggplant is tender, about 10 minutes.

4. 4

   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.

5. 5

   Sprinkle with half of the cheese.

6. 6

   Top with the tomatoes and remaining vegetables.

7. 7

   Combine the tomato sauce, water and seasonings then pour the mixture over the vegetables.

8. 8

   Sprinkle with the remaining cheese.

9. 9

   Bake, uncovered, at 375F (190C).

10. 10

    for 20 minutes or until hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.