Eggplant Squash Bake

Recipe Ingredients

1/2 cup	31g / 1.1oz	Chopped onion
1		Garlic clove - minced
		Nonstick olive oil cooking spray - as needed
1 cup	146g / 5.1oz	Part-skim ricotta cheese
1		Diced pimiento - (4 oz) - drained
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
2 tablespoons	30ml	Fat-free (skim) milk
1 1/2 teaspoons	7.5ml	Dried marjoram
3/4 teaspoon	3.8ml	Dried tarragon
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 cup	237ml	No-sugar-added meatless spaghetti sauce - divided
1/2 lb	227g / 8oz	Eggplant - peeled, and
		Cut into thin crosswise slices
6 oz	170g	Zucchini - cut in half,
		Then lengthwise into thin slices
6 oz	170g	Yellow summer squash - cut in half,
		Then lengthwise into thin slices
2 tablespoons	30ml	Shredded part-skim mozzarella cheese

Recipe Instructions

Combine onion and garlic in medium microwavable bowl. Spray lightly with cooking spray. Microwave at High 1 minute.

Add ricotta, pimiento, Parmesan, milk, marjoram, tarragon, salt, nutmeg and pepper.

Spray 9- or 10-inch round microwavable baking dish with cooking spray. Spread 1/3 cup spaghetti sauce in bottom of dish. Layer half of eggplant, zucchini and squash in dish; top with ricotta mixture. Layer remaining eggplant, zucchini and summer squash over ricotta mixture. Top with remaining 2/3 cup spaghetti sauce.

Cover with vented plastic wrap. Microwave at High 17 to 19 minutes or until vegetables are tender, rotating dish every 6 minutes. Top with mozzarella cheese. Let stand 10 minutes before serving.

This recipe yields 4 servings.

Exchanges Per Serving: 1 Meat, 3 Vegetable, 1 Fat.

Nutrition Facts: Calories 190; Calories from Fat 35%; Total Fat 8g; Saturated Fat 6g; Protein 13g; Carbohydrates 19g; Cholesterol 25mg; Sodium 647mg; Dietary Fiber 5g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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