Ratatouille Casserole


4 slices bacon, diced
1/2 med. eggplant, cut into 1/2" cubes
1 med. onion, cut into wedges
1 med. zucchini, sliced
2/3 c. wheat germ
2 c. (8 oz) grated Monterey Jack cheese
2 medium tomatoes, sliced
1 can (8 oz) tomato sauce
1/4 c. water
1/2-1 tsp. oregano leaves, crushed
1/2 tsp. marjoram leaves, crushed
1/4 tsp. rosemary leaves, crushed
1/4 tsp. Salt

Fry bacon in large skillet until almost crisp.
Add eggplant, onion and zucchini.
Saute until eggplant is tender, about 10 min.
Place half the vegetable in 4 individual
casseroles (1 1/2-2 c.). Spoon wheat germ on vegetables.
Sprinkle with half the cheese.
Top with tomatoes and remaining vegetables.
Combine tomato sauce, water and seasonings.
Pour over vegetables. Sprinkle with remaining cheese.
Bake, uncovered, at 375F.