Source: Marilyn Helton.

A cheesy layered dish with eggplant, zucchini, ricotta, and mozzarella cheese.

Servings

1 whole eggplant , sliced into 1/2-inch slices and halved
2 medium zucchini , sliced diagonally into 1/4-inch slices
1 cup Cheese, ricotta, fat free
1.5 cup Sauce, spaghetti, traditional
0.5 cup part skim shredded mozzarella
0.25 cup grated Parmesan cheese
0.25 tsp garlic powder (optional)

1 Preheat oven to 350 degrees F. Lightly spray a 9x9-inch baking dish with nonstick cooking spray; set aside.
2 In large saucepan, bring 1/2-inch of water to a boil. Add eggplant and zucchini and simmer, covered, for 5 minutes. Carefully remove and drain. If desired add garlic powder to ricotta.
3 In prepared baking dish, alternately layer eggplant, ricotta, and zucchini. Spoon tomato sauce over zucchini. Top with mozzarella and Parmesan cheese.
4 Bake 25 minutes, or until bubbly.