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.

No additional tips available.

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

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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.

Eggplant (Aubergine) Squash Bake

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