Vegetable Casserole

Name: Vegetable Casserole
Ingredients: 1.0 pound Zucchini Cut Into Inch Slices; 2.0 teaspoon Virgin Olive Oil; 2.0 tablespoon Water; 1.0 pound Eggplant Cut Into Cubes; 1.0 teaspoon Italian Herb Seasoning; 2.0 cup Canned Peeled Tomatoes Drained And Chopped; 1.0 cup Lowfat Ricotta Cheese; 0.25 cup Grated Parmesan Cheese; 1.0 Egg Beaten; 2.0 tablespoon Parsley Chopped; 0.5 cup Seasoned Breadcrumbs

Vegetable Casserole — a community recipe on Potlikkr.

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Ingredients

1.0 lb Zucchini Cut Into Inch Slices
2.0 tsp Virgin Olive Oil
2.0 tbsp Water
1.0 lb Eggplant Cut Into Cubes

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Method (preview)

1
Preheat oven to 350F. Place zucchini slices in a steamer basket
2
over boiling water. Cover saucepan and steam 2 minutes or until

almost tender. Drain zucchini on paper towels. Heat oil in a heavy

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