Roasted Veggie Bake


1 medium eggplant, cut into 6 slices lenghwise

1 medium zucchini, cut into 4 slices lengthwise

1 large red bell pepper, cut into 1/2-inch strips

Nonstick cooking spray

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup part-skim ricotta cheese

2 tablespoons chopped fresh basil

3/4 cup (3 ounces) finely shredded part-skim mozzarella cheese

1/4 cup tomato sauce


Preheat oven to 425 degrees. Coat 2 baking sheets with nonstick cooking spray.

Place vegetables on baking sheets in a single layer. Lightly spray the veggies with nonstick cooking spray, then season both sides with the salt and pepper. Bake for 25 minutes until tender.

Remove the veggies from the oven and reduce oven temperature to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.

Place 3 slices of the roasted eggplant in the bottom of the baking dish. Spread half the ricotta cheese, half the chopped basil, and 1/4 cup shredded mozarella cheese over the top. Layer over that the zucchini and yellow squash slices, and the red pepper strips. Spread the remaining ricotta cheese on top, then the remaining basil, and 1/4 cup mozzarella cheese. Place the remaining 3 slices of eggplant over that and top with the tomato sauce and remaining 1/4 cup mozzarella cheese.

Bake for 10 to 1 minutes, or until heated through and the cheese is melted. Cut and serve.