Midgee's Eggplant (Aubergine) Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
This is a perfect vegatarian meal-in-one, or goes great as a side dish- I like it with shrimp on a skewer! I guarantee eggplant haters will love this dish too- just don't tell them it's in it! Ingredients:
3 medium zucchini |
1 eggplant, peeled |
1 cup cottage cheese |
1 cup cheddar cheese, grated |
2 eggs |
1 teaspoon salt |
1/2 green pepper, chopped |
1 small onion, chopped |
1 small tomato, cut in 6ths |
3 sliced mushrooms |
Directions:
1. Cut Zucchini and eggplant in 1 cubes. Steam in small amount of water covered, for 8-10 minutes till soft.
2. Place 1/2 in casserole sprayed with cooking spray.
3. Mix cheeses, salt and eggs and spoon on top.
4. Cover with rest of steamed veggies. Lightly saute onion, green pepper and mushrooms, add tomato and place on top.
5. Sprinkle with additional grated cheese and bake at 350 degrees for 45 minute covered, uncover and bake for additional 15 minutes.
|
|