Eggplant (Aubergine) -Squash Casserole
There are never leftovers when I make this dish.
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INGREDIENTS
Nutrition- 6
- 4cups yellow squash, cut into 1 inch cubes
- 4tablespoons margarine
- 1
- 1
- 1⁄2
- 1
- 1teaspoon salt
- 1⁄2teaspoon black pepper
- 1⁄4cup plain flour
- 1⁄2cup light cream
- 2tablespoons grated parmesan cheese
- 1⁄2cup canned sliced mushrooms, drained
- 1cup Italian seasoned breadcrumbs
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DIRECTIONS
- Parboil eggplant and squash for two minutes, drain and set aside.
- Heat margarine in sauce pan.
- Saute onion, bell pepper and celery for 5 minutes.
- Add garlic, cook 2 minutes more.
- Add salt black pepper and flour.
- Stir until flour is absorbed.
- Stir in the cream and cheese.
- Remove from heat.
- Add mushrooms to the eggplant-squash mixture.
- Stir in the cream mixture.
- Turn into a lightly buttered 2 quart baking dish.
- Bake at 350 degrees for 30 minutes.
- Sprinkle evenly with bread crumbs and bake another 15 minutes or until browned.
- Makes 8 servings.
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