| Ingredients:
2 meduim eggplant
1
large onion
2
green peppers
2
red peppers
4
medium zucchini
1
canned whole black olives
8
oz mozzerella
cheese
8
oz sharp cheddar
cheese
1
C grated parmesean
cheese
1
Lg jar pasta
sauce of choice
-or-
1.5 qts homemade
spaghetti
sauce
1
16 0z pkg ricotta
4
eggs
(well beaten)
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Prepare
eggplant by peeling, slicing and sauteeing in olive oil and 2 tsp
minced
garlic. Prepare zuchinni by slicing and sauteeing in olive oil and 2
tsp
minced garlic. Prepare onion by chopping coursely and sauteeing in 1
tsp
olive oil,drain can of whole black olives and slice, grate all cheeses
and mix together in a bowl.
Add
the parmesean cheese, ricotta cheese,beaten eggs and blend with fork
until
well mixed. Divide sauteed vegetables (mixed together) into 3 equal
portions.
In
a 9x12 baking dish,sprayed with non stick cooking spray,begin by
placing
1/2 c sauce in bottom of pan then begin layering the sauteed vegetables
and olives with alternating layers of vegetables,sauce and cheese
mixture.
Top layer should end with a layer of sauce.
Place
in a 450 degree preheated oven, after the first 15 minutes lower oven
tempurature
to 350 degrees and cook casserole for another 45 minutes. Remove
casserole
from oven and allow to "rest" for 20-30 minutes before serving.
Makes
8-10 servings
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