Eggplant (Aubergine) -Squash Casserole

READY IN: 1hr 5mins
Recipe by Wise1

There are never leftovers when I make this dish.

Top Review by ruta2

This recipe is the best one I have ever used for yellow squash and eggplant. I did modify, no mushrooms, red, yellow and orange sweet peppers instead of green bell peppers and I added cooked sweet Italian sausage to it, but yummy! It was perfect. We're going to make it for friends soon.

Ingredients Nutrition


  1. Parboil eggplant and squash for two minutes, drain and set aside.
  2. Heat margarine in sauce pan.
  3. Saute onion, bell pepper and celery for 5 minutes.
  4. Add garlic, cook 2 minutes more.
  5. Add salt black pepper and flour.
  6. Stir until flour is absorbed.
  7. Stir in the cream and cheese.
  8. Remove from heat.
  9. Add mushrooms to the eggplant-squash mixture.
  10. Stir in the cream mixture.
  11. Turn into a lightly buttered 2 quart baking dish.
  12. Bake at 350 degrees for 30 minutes.
  13. Sprinkle evenly with bread crumbs and bake another 15 minutes or until browned.
  14. Makes 8 servings.

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