Cafeteria-Style Eggplant Casserole

1. 1

   Peel eggplant and cut into 1-inch cubes.

2. 2

   In a 2-quart casserole, combine eggplant, onions, celery and margarine.

3. 3

   Cover and microwave on High power 8 to 10 minutes; do not drain.

4. 4

   Add stewed tomatoes, including liquid, stuffing mix, stock, salt and pepper.

5. 5

   Re-cover and microwave on High power 4 minutes.

6. 6

   Top with cheese and microwave on High power 1 minute or until cheese melts. Makes 6 servings.

7. 7

   This casserole freezes well.

No nutritional information available.

No additional tips available.