Total Time
1hr
Prep 20 mins
Cook 40 mins

I found this on Hungry Monster and thought it looked good, especially with some hot, buttered pasta. Let's try it together.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Heat oil in a heavy nonstick skillet over medium high heat.
  3. Sauté garlic, zucchini and eggplant for two 2 minutes, stirring occasionally.
  4. Add water, cover skillet and cook 3-4 minutes until almost tender.
  5. Stir in herbs, red pepper flakes,tomato and salt and pepper to taste.
  6. Cover and simmer 5 minutes.
  7. Combine remaining ingredients, except breadcrumbs, in a mixing bowl.
  8. Season with salt and pepper to taste.
  9. Arrange half the cooked vegetables in the bottom of a shallow oiled baking pan.
  10. Top with a layer of half the cheese mixture.
  11. Repeat with remaining vegetables and cheese.
  12. Sprinkle with breadcrumbs and bake 35 minutes.

Reviews

(1)
Most Helpful

Oooh, so good! The man and I both enjoyed this very much. I did double the amount of the ricotta layers,because I had bought a pint and knew I wouldn't be using the rest in anything else, and besides you can never have enough cheese :). Because I doubled that I also doubled the egg, parmesan and parsley. I layered everything in a casserole dish and baked it according to the directions. It makes quite a lot but it was well worth leftover, actually, I think I even liked the reheated leftovers better! Thanks Geema!

Kim127 January 18, 2005

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