Vegetables Italiano

• 1 lb zucchini, cut into 1/4 inch slices
• 2 teaspoons virgin olive oil
• 2 tablespoons water
• 1 lb eggplant, 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
• 14 cup grated parmesan cheese
• 1 egg, beaten
• 2 tablespoons parsley, chopped
• 12 cup seasoned dry bread crumb

1. Preheat oven to 350F.
2. Heat oil in a heavy nonstick skillet over medium high heat.
3. Saute 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.

zucchini, virgin olive oil, water, eggplant, garlic, italian herb seasoning, red pepper, italianstyle tomatoes, lowfat ricotta cheese, parmesan cheese, egg, parsley, bread

Taken from www.food.com/recipe/vegetables-italiano-84109 (may not work)