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Date Posted: 07:28:04 08/09/01 Thu
Author: Karen
Author Host/IP: 24.15.187.38
Subject: Recipe Swap!

OK, my garden has exploded and I have more squash (yellow) and tomatoes than I know what to do with. Luckily, mu eggplant is toning down!I love to cook and develop my own stuff, here's one of them!

Eggplant and Squash casserole.

1 medium eggplant cut into 1" circles
1 small summer (yellow) squash or zucchini, grated
1 medium tomato or six to eight smaller plum type tomatoes (diced) - I leave the skins on.
1 small onion - chopped small
1 clove garlic - crushed
1 - 1 1/2 cups plain bread crumbs
1/4 cup parmesan cheese
1 tablespoon parsley
1/4 table spoon thyme
Shredded cheese (I like mozzarella) for top

oil or cooking spray
2 tablespoons butter

Slice eggplant and place slices in an oiled deep baking pan (4" sides work great). Turn over once to coat both sides and place under a broiler for ten minutes, turn and broil for another ten minutes.

While the eggplant is cooking, melt the butter and add the chopped onion. Sautee until onion is soft but not browing. Reduce heat a little and add garlic, squash and tomato. Stir and cook until squash starts to wilt. Add breadcrumbs, parslet and thyme. If too dry, add a bit of water - just a tablespoon at a time. Add Parmesan cheese and stir well. Remove from heat.

Take eggplant out of the broiler and set the oven to 350F and move rack to middle of the over.

Top eggplant with stuffing mixture and top with mozzarella cheese.

Bake until cheese has melted and begins to brown.

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