2 meduim eggplant
canned whole black olives
oz sharp cheddar
C grated parmesean
Lg jar pasta
sauce of choice
1.5 qts homemade spaghetti
16 0z pkg ricotta
eggplant by peeling, slicing and sauteeing in olive oil and 2 tsp
garlic. Prepare zuchinni by slicing and sauteeing in olive oil and 2
minced garlic. Prepare onion by chopping coursely and sauteeing in 1
olive oil,drain can of whole black olives and slice, grate all cheeses
and mix together in a bowl.
the parmesean cheese, ricotta cheese,beaten eggs and blend with fork
well mixed. Divide sauteed vegetables (mixed together) into 3 equal
a 9x12 baking dish,sprayed with non stick cooking spray,begin by
1/2 c sauce in bottom of pan then begin layering the sauteed vegetables
and olives with alternating layers of vegetables,sauce and cheese
Top layer should end with a layer of sauce.
in a 450 degree preheated oven, after the first 15 minutes lower oven
to 350 degrees and cook casserole for another 45 minutes. Remove
from oven and allow to "rest" for 20-30 minutes before serving.