Source: Diabetic Cooking Magazine/Chef Michel Nischan

Baked eggplant and squash with garlic, parmesan, ricotta, and mozzarella cheese.

Servings

0.5 cup fresh chopped onion
1 medium garlic cloves , minced
1 cooking spray
1 cup part skim ricotta cheese
4 oz Pimientos, canned, whole , drained & diced
0.25 cup grated Parmesan cheese
2 tbsp fat free milk
1.5 tsp dried marjoram
0.75 tsp ground tarragon
0.25 tsp salt
0.25 tsp ground nutmeg
0.25 tsp black pepper
1 cup no-salt tomato sauce , divided (no sugar aded)
0.5 lb Eggplant, steamed , peeled and cut into thin crosswise slices
2 medium zucchini , cut in half then lengthwise into thin slices
2 Squash, summer, fresh, medium, FDA , cut in half then lengthwise into thin slices
2 tbsp Cheese, mozzarella, low moisture, partially skim, shredded

1 In a medium microwave-safe bowl combine together the onion and the garlic, spray lightly with cooking spray and microwave on HIGH for 1 minute.
2 Take ricotta, pimientos, Parmesan, milk, marjoram, tarragon, salt, nutmeg, and pepper and mix well with the onion and garlic. Take a 9 or 10 inch microwave-safe baking dish and spray with cooking spray, then spread 1/3 cup of the spaghetti sauce on the bottom of the dish.
3 Take half of the eggplant, zucchini, and summer squash and layer in the dish then top the layers with ricotta mixture. Take the remaining eggplant, zucchini, and summer squash and layer it over the ricotta mixture and then top the layers with the remaining 2/3 cup of spaghetti sauce.
4 Cover the dish with vented plastic wrap and microwave it on HIGH for 17 to 19 minutes or until the vegetables have become tender, making sure to rotate the dish every 6 minutes then top with mozzarella cheese and let it stand for 10 minutes before serving.

A great tasting eggplant and squash bake topped with melted cheese makes a delicious meal and is cooked easily in the microwave. Green salad makes an excellent side.