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Eggplant (Aubergine) Squash Bake

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“I never really cared for eggplant until I tried this great side dish. Prepared in microwave so it is great when you don't want to heat up the kitchen.”
READY IN:
32mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine onion and garlic in medium microwavable bowl. Spray lightly with cooking spray. Microwave on High 1 minute.
  2. Add ricotta, pimientos, Parmesan, milk, marjoram, tarragon, salt, nutmeg and pepper.
  3. Spray 9- or 10-inch round microwavable baking dish with cooking spray. Spread 1/3 cup spaghetti sauce in bottom of dish.
  4. Layer half of eggplant, zucchini and summer squash in dish, top with ricotta mixture. Layer remaining eggplant, zucchini and summer squash over ricotta mixture. Top with remaining 2/3 cup spaghetti sauce.
  5. Cover with vented plastic wrap. Microwave on High 17 to 19 minutes or until vegetables are tender, rotating dish every 6 minutes.
  6. Top with mozzarella cheese. Let stand 10 minutes before serving.

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