Eggplant (Aubergine) -Squash Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
There are never leftovers when I make this dish. Ingredients:
6 cups eggplants, cut into 1 inch cubes |
4 cups yellow squash, cut into 1 inch cubes |
4 tablespoons margarine |
1 cup onion, fine diced |
1 cup bell pepper, fine diced |
1/2 cup celery, fine diced |
1 teaspoon garlic, minced |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/4 cup plain flour |
1/2 cup light cream |
2 tablespoons grated parmesan cheese |
1/2 cup canned sliced mushrooms, drained |
1 cup italian seasoned breadcrumbs |
Directions:
1. Parboil eggplant and squash for two minutes, drain and set aside.
2. Heat margarine in sauce pan.
3. Saute onion, bell pepper and celery for 5 minutes.
4. Add garlic, cook 2 minutes more.
5. Add salt black pepper and flour.
6. Stir until flour is absorbed.
7. Stir in the cream and cheese.
8. Remove from heat.
9. Add mushrooms to the eggplant-squash mixture.
10. Stir in the cream mixture.
11. Turn into a lightly buttered 2 quart baking dish.
12. Bake at 350 degrees for 30 minutes.
13. Sprinkle evenly with bread crumbs and bake another 15 minutes or until browned.
14. Makes 8 servings.
|
|