Eggplant (Aubergine) Squash Bake Recipe

Name: Eggplant (Aubergine) Squash Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup chopped onion; 1 garlic clove, minced; nonstick olive oil flavored cooking spray; 1 cup part-skim ricotta cheese; 1 (4 ounce) jar diced pimentos, drained; ¼ cup grated parmesan cheese; 2 tablespoons milk; 1 ½ teaspoons dried marjoram; ¾ teaspoon dried tarragon; ¼ teaspoon salt; ¼ teaspoon ground nutmeg; ¼ teaspoon black pepper; 1 cup meatless spaghetti sauce, divided; 12 lb eggplant, peeled and cut into thin crosswise slices; 2 medium zucchini, cut in half then lengthwise into thin slices; 2 medium summer squash, cut in half then lengthwise into thin slices; 2 tablespoons shredded mozzarella cheese

Servings: persons

½ cup chopped onion
1 garlic clove, minced
nonstick olive oil flavored cooking spray
1 cup part-skim ricotta cheese
1 (4 ounce) jar diced pimentos, drained
¼ cup grated parmesan cheese
2 tablespoons milk
1 ½ teaspoons dried marjoram
¾ teaspoon dried tarragon
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon black pepper
1 cup meatless spaghetti sauce, divided
12 lb eggplant, peeled and cut into thin crosswise slices
2 medium zucchini, cut in half then lengthwise into thin slices
2 medium summer squash, cut in half then lengthwise into thin slices
2 tablespoons shredded mozzarella cheese

1
Combine onion and garlic in medium microwavable bowl.
2
Spray lightly with cooking spray.
3
Microwave on High 1 minute.
4
Add ricotta, pimientos, Parmesan, milk, marjoram, tarragon, salt, nutmeg and pepper.
5
Spray 9- or 10-inch round microwavable baking dish with cooking spray.
6
Spread 1/3 cup spaghetti sauce in bottom of dish.
7
Layer half of eggplant, zucchini and summer squash in dish, top with ricotta mixture.
8
Layer remaining eggplant, zucchini and summer squash over ricotta mixture.
9
Top with remaining 2/3 cup spaghetti sauce.
10
Cover with vented plastic wrap.
11
Microwave on High 17 to 19 minutes or until vegetables are tender, rotating dish every 6 minutes.
12
Top with mozzarella cheese.
13
Let stand 10 minutes before serving.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ½ cup chopped onion, 1 garlic clove, minced, nonstick olive oil flavored cooking spray, 1 cup part-skim ricotta cheese, and more.

Yes, Eggplant (Aubergine) Squash Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant (Aubergine) Squash Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions