Lunch: Easy Eggplant Dish
Recipe by sal Eggplant and yellow squash are combined with onions, bread crumbs and green chiles, and baked with a cheesy cracker crust.
Ingredients
1 eggplant, diced
1 yellow squash, peeled and diced
1 cup chopped onions
1 cup dry bread crumbs
1 tablespoon butter
1/8 cup canned sliced green chiles
1/3 cup crushed buttery round crackers
1/2 cup shredded mozzarella cheese
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add eggplant and squash and cook until tender but still firm, about 10 minutes. Drain and cool.
In a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, butter and chiles. Sprinkle crushed crackers and cheese over the top.
Bake in preheated oven for 30 minutes.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
