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Vegetable Casserole

Ingredients
  • 1 pound zucchini, cut into 1/4 inch slices
  • 2 tsps virgin olive oil
  • 2 Tbs water
  • 1 pound eggplant, cut into cubes
  • 1 tsp Italian herb seasoning
  • 2 cups canned peeled tomatoes, drained and chopped
  • 1 cup lowfat ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg, beaten
  • 2 Tbs parsley, chopped
  • 1/2 cup seasoned breadcrumbs
Instructions

Preheat oven to 350F. Place zucchini slices in a steamer basket over boiling water. Cover saucepan and steam 2 minutes or until almost tender. Drain zucchini on paper towels. Heat oil in a heavy nonstick skillet over medium high heat. Saute eggplant 2 minutes, stirring occasionally. Add water, cover skillet and cook 3-4 minutes until almost tender. Stir in herbs, tomato and salt and pepper to taste. Cover and simmer 5 minutes. Combine remaining ingredients, except breadcrumbs, in a mixing bowl. Season with salt and pepper to taste. Arrange half the zucchini slices in the bottom of a shallow oiled baking pan. Top with a layer of half the cheese mixture. Add a layer of half the eggplant mixture over zucchini. Repeat with remaining zucchini, cheese and eggplant. Sprinkle with breadcrumbs and bake.

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