Guest guest Posted September 2, 2008 Report Share Posted September 2, 2008 After hitting our local farmer's market this weekend, my boyfriend made this delicious eggplant " casserole. " It was so good that I asked for the recipe to share! It was even a great leftover— seemingly more flavorful the next day! Enjoy! Easy Eggplant " Casserole " 1 medium to large eggplant, diced (we used purple eggplant) 1 yellow squash, peeled & sliced 1 cup chopped onions 1 tbsp. butter ½ - 1 cup mozzarella cheese Handful of broken tam-tams (small matzo-like crackers, I guess you could use any type of cracker instead) 1 – 2 sliced of sliced toasted bread (we used fresh onion bread, but you could use bread crumbs instead) --Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). --Bring large pot of salted water to a boil. Add eggplant & squash. Cook for about 10 minutes (until tender, but still kind of firm). Drain & cool. (You may want to rinse carefully with cool water to get rid of some of the juices from the eggplant, although I'm not sure this is necessary) --In casserole dish, combine eggplant, squash, onion, butter, some of the cheese & bread. Sprinkle remainder of cheese & broken tam-tams (or crackers) on top. [i'm not sure what size casserole dish you need, we just used a medium sized Pyrex dish] --Bake in oven for 30 minutes. Quote Link to comment Share on other sites More sharing options...
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