Cheesy Vegetable Bake

Purchase Cheesy Vegetable Bake

Cheesy Vegetable Bake :
1 large Eggplant, sliced
Salt to taste
1 jar Robert Rothschild Vodka Pasta Sauce
2-3 small Squash, sliced
Breadcrumbs
1 large Zucchini, sliced
Mozzarella or Provolone cheeses, shredded
Parmesan cheese, grated

Place 1 layer of eggplant slices on a platter and sprinkle with a generous amount of salt to remove bitter juices. Set the eggplant aside for 20-30 minutes. Rinse slices thoroughly with water and place on a paper towel to dry. Spoon a thin layer of Vodka Pasta Sauce in the bottom of a 9x13 inch baking dish. Place a layer of squash on top of Vodka Pasta Sauce layer. Spread a thin layer of Vodka Pasta Sauce over squash. Sprinkle cheeses and breadcrumbs on top of squash. Now add a layer of sliced zucchini and repeat steps 5-6. Finally add a layer of sliced eggplant. Spread a thin layer of Vodka Pasta Sauce over eggplant and sprinkle with cheeses. Place in a 350 degrees F oven and bake for 20-25 minutes or until vegetables are tender, sauce is bubbling and cheese is browned.

Purchase Cheesy Vegetable Bake

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