Cheese ratatouille casserole Recipe

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Cheese ratatouille casserole

Artist:	_	Yield:	4
Categories:	Casseroles, Cheese, Cheese & Eggs, Entrees, French, Pork, Vegetables, Western European	Rating:	0
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Ingredients:

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

Procedures:

1	* cut the eggplant into ?inch cubes.
2	Fry the bacon in a large skillet, until almost crisp.
3	Add the eggplant, onion and zucchini.
4	Saute until the eggplant is tender, about 10 minutes.
5	Place half the vegetables in 4 individual casseroles (1 ?to 2 cups capacity) and spoon the wheat germ on top of the vegetables.
6	Sprinkle with half of the cheese.
7	Top with the tomatoes and remaining vegetables.
8	Combine the tomato sauce, water and seasonings then pour the mixture over the vegetables.
9	Sprinkle with the remaining cheese.
10	Bake, uncovered, at 375 °F.
11	For 20 minutes or until hot