| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Vegetables, Eggs |
|
Casseroles, Cheese, Main dish, Pork, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
|
Bacon; Slices, Diced |
| 1/2 |
|
Md Eggplant; * |
| 1 |
|
Onion; Md, Cut In Wedges |
| 1 |
|
Md Zucchini; Sliced |
| 2/3 |
c |
Wheat Germ |
| 2 |
c |
Monterey Jack Cheese; Grated |
| 2 |
|
Md. Tomatoes; Sliced |
| 8 |
oz |
Tomato Sauce; 1 Cn |
| 1/4 |
c |
Water |
| 1 |
ts |
Oregano Leaves; Crushed |
| 1/2 |
ts |
Marjoram Leaves; Crushed |
| 1/4 |
ts |
Rosemary Leaves; Crushed |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
* Cut the eggplant into 1/2-inch cubes. Fry the bacon in a large
skillet, until almost crisp. Add the eggplant, onion and zucchini. Saute
until the eggplant is tender, about 10 minutes. Place half the vegetables
in 4 individual casseroles (1 1/2 to 2 cups capacity) and spoon the wheat
germ on top of the vegetables. Sprinkle with half of the cheese. Top with
the tomatoes and remaining vegetables. Combine the tomato sauce, water and
seasonings then pour the mixture over the vegetables. Sprinkle with the
remaining cheese. Bake, uncovered, at 375 degrees F. for 20 minutes or
until hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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