Recipe for Aubergine Squash Bake 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 cup chopped onion
1 x garlic clove minced
Nonstick olive oil cooking spray as needed
1 cup part-skim ricotta cheese
1 jar diced pimiento - (4 oz) drained
1/4 cup grated Parmesan cheese
2 tbl fat-free (skim) milk
1/2 tsp dried marjoram
3/4 tsp dried tarragon
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp freshly-ground black pepper
1 cup no-sugar-added meatless spaghetti sauce divided
1/2 lb aubergine peeled, and
cut into thin crosswise slices
6 oz zucchini cut in half,
then lengthwise into thin slices
6 oz yellow summer squash cut in half,
then lengthwise into thin slices
Instructions:
Instructions: Combine onion and garlic in medium microwavable bowl. Spray lightly with cooking spray. Microwave at High 1 minute.

Add ricotta, pimiento, Parmesan, milk, marjoram, tarragon, salt, nutmeg and pepper.

Spray 9- or 10-inch round microwavable baking dish with cooking spray. Spread 1/3 cup spaghetti sauce in bottom of dish. Layer half of aubergine, zucchini and squash in dish; top with ricotta mixture. Layer remaining aubergine, zucchini and summer squash over ricotta mixture. Top with remaining 2/3 cup spaghetti sauce.

Cover with vented plastic wrap. Microwave at High 17 to 19 minutes or until vegetables are tender, rotating dish every 6 minutes. Top with mozzarella cheese. Let stand 10 minutes before serving.

This recipe yields 4 servings.

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