Eggplant Casserole
Eggplant Casserole is an moderately easy dinner. Made with 1 medium eggplant, peeled and cubed, 1 medium zucchini squash, peeled and cubed, 1 medium onion, chopped, 2/3 c. herb stuffing and 1 (10 3/4 oz.) can cream of mushroom soup, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Cook eggplant that has been peeled and cut in cubes until tender. Cook squash until tender. Saute chopped onion in 1/2 stick margarine until clear. Add eggplant, squash, onion and herb stuffing. Combine soup, egg, milk, pepper and half of the cheese. Mix.
Pour soup over vegetable that has been placed in greased casserole dish. Sprinkle remainder of cheese on top. Cover top with cracker crumbs and dot with remainder of margarine.
Bake 40 minutes in a 2-quart casserole dish 40 to 50 minutes at 350Β°.
π· Perfect Pairings
Complete your meal with these
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