June 9, 2011 6:45 pm

Zucchini & Eggplant Casserole

Posted In: Farm Party 2011
By:
Posted June 9, 2011 by gcollins

Posted in : Cuisines :

Servings

Ingredients

Directions

1 large eggplant, peeled and cut in cubes

3 medium zucchini or summer squash, sliced or diced

1 large sweet onion, chopped

1 T butter or olive oil

1 can (14.5 ozs.) diced tomatoes

1 1/2 t salt

1/4 t fresh ground black pepper

2 C shredded sharp cheddar cheese

1 1/2 C soft bread crumbs tossed with 2 T melted butter

Put eggplant and zucchini in a large saucepan and cover with water. Bring to a boil, reduce heat to medium, and boil until vegetables are tender, about 12 to 15 minutes. Drain well.

Heat the oven to 350 degrees.

In a large skillet, saute the onion in 1 T butter until tender. Combine the onion with the tomatoes, salt & pepper, and the drained eggplant.

Spoon half of the vegetable mixture into the prepared casserole. Top with about 2/3 of the cheese and 2/3 of the bread crumbs. Top with the remaining vegetable mixture and the remaining cheese and bread crumbs. Bake for 25 minutes or until the topping is lightly browned and the casserole is bubbly.

Serves 6.

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