eggplant and or yellow squash in tomato mushroom gravy /vegetarian not vegan

[Guest guest]

I made this tonight and it rocked!

Sorry I don't measure often.

 

Ingredients:

1 normal sized eggplant peeled and cut into one half inch slices.

1 yellow squash, peeled and sliced into one half inch slices

1 can progresso vegetable classics creamy mushroom

1 can tomato soup

1 medium onion chopped coarse (optional)

basil

oregano

garlic powder

thyme

onion powder

cheese: I used Amercan because it was all I had, it hink provalone would

have been better

 

in baking pan in and around 16 by 10 inches:

mix soups and then liberally sprinkle all of the above spices into the

sauce. I love a lot of spice, especially garlic so I use a lot, just use

to your liking.

 

add eggplant and squash and cover with sauce.

 

cover with foil and bake at 375 for 45 minutes.

take out of oven and stir sauce over squash

add cheese and sttir into sauce, it will just melt into the sauce.

 

bake another 15 minutes at 300 uncovered

 

serve over pasta of choice

YUMZ

 

blessings,

Chanda Maria