Ingredients:
1 lb zucchini, cut into 1/4 inch slices
2 teaspoons virgin olive oil
2 tablespoons water
1 lb eggplants, cut into cubes
2 cloves garlic, minced
1 teaspoon Italian herb seasoning
1 pinch red pepper flakes ( or more)
2 cups Italian-style tomatoes, drained and chopped
1 cup low-fat ricotta cheese
1/4 cup grated parmesan cheese
1 eggs, beaten
2 tablespoons parsley, chopped
1/2 cup seasoned dry bread crumbs
Directions:
Preheat oven to 350 F.
Heat oil in a heavy nonstick skillet over medium high heat.
Saute garlic, zucchini and eggplant for two 2 minutes, stirring occasionally.
Add water, cover skillet and cook 3-4 minutes until almost tender.
Stir in herbs, red pepper flakes,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 cooked vegetables in the bottom of a shallow oiled baking pan.
Top with a layer of half the cheese mixture.
Repeat with remaining vegetables and cheese.
Sprinkle with breadcrumbs and bake 35 minutes.
Servings: 6-8
Time preparation: 20 min.
Time total: 60 min.