Cheese Ratatouille Casserole Recipe

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Cheese Ratatouille Casserole 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

A Recipe for
Cheese Ratatouille Casserole

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This Recipe for Cheese Ratatouille Casserole is one of thousands in the Recipes-to-go Cheese Cookbook.

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Cheese Ratatouille Casserole

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

Cheese Ratatouille Casserole Directions

* 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.

Serves: 4

Cheese Ratatouille Casserole Recipe brought to you by Recipes To-Go

Cheese Ratatouille Casserole Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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