Aubergine Squash Bake Recipe

• 1/2 c. minced onion
• 1 x garlic clove chopped Nonstick extra virgin olive oil cooking spray as needed
• 1 c. part-skim ricotta cheese
• 1 jar diced pimiento - (4 ounce) liquid removed
• 1/4 c. grated Parmesan cheese
• 2 Tbsp. fat-free (skim) lowfat milk
• 1 1/2 tsp dry marjoram
• 3/4 tsp dry tarragon
• 1/4 tsp salt
• 1/4 tsp grnd nutmeg
• 1/4 tsp freshly-grnd black pepper
• 1 c. no-sugar-added meatless spaghetti sauce divided
• 1/2 lb aubergine peeled, and cut into thin crosswise slices
• 6 ounce zucchini cut in half, then lengthwise into thin slices
• 6 ounce yellow summer squash cut in half, then lengthwise into thin slices
• 2 Tbsp. shredded part-skim mozzarella cheese

1. Combine onion and garlic in medium microwavable bowl.
2. Spray lightly with cooking spray.
3. Microwave at High 1 minute.
4. Add in ricotta, pimiento, Parmesan, lowfat milk, marjoram, tarragon, salt, nutmeg and pepper.
5. Spray 9- or possibly 10-inch round microwavable baking dish with cooking spray.
6. Spread 1/3 c. spaghetti sauce in bottom of dish.
7. Layer half of aubergine, zucchini and squash in dish; top with ricotta mix.
8. Layer remaining aubergine, zucchini and summer squash over ricotta mix.
9. Top with remaining 2/3 c. spaghetti sauce.
10. Cover with vented plastic wrap.
11. Microwave at High 17 to 19 min or possibly till vegetables are tender, rotating dish every 6 min.
12. Top with mozzarella cheese.
13. Let stand 10 min before serving.
14. This recipe yields 4 servings.

onion, garlic, ricotta cheese, pimiento, parmesan cheese, milk, marjoram, tarragon, salt, nutmeg, black pepper, nosugar, aubergine, zucchini, then, mozzarella cheese

Taken from cookeatshare.com/recipes/aubergine-squash-bake-71754 (may not work)