Eggplant (Aubergine) -Squash Casserole Recipe

Name: Eggplant (Aubergine) -Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups eggplants, cut into 1 inch cubes; 4 cups yellow squash, cut into 1 inch cubes; 4 tablespoons margarine; 1 cup onion, fine diced; 1 cup bell pepper, fine diced; 1/2 cup celery, fine diced; 1 teaspoon garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup plain flour; 1/2 cup light cream; 2 tablespoons grated parmesan cheese; 1/2 cup canned sliced mushrooms, drained; 1 cup Italian seasoned breadcrumbs

Servings: persons

6 cups eggplants, cut into 1 inch cubes
4 cups yellow squash, cut into 1 inch cubes
4 tablespoons margarine
1 cup onion, fine diced
1 cup bell pepper, fine diced
1/2 cup celery, fine diced
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup plain flour
1/2 cup light cream
2 tablespoons grated parmesan cheese
1/2 cup canned sliced mushrooms, drained
1 cup Italian seasoned breadcrumbs

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.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cups eggplants, cut into 1 inch cubes, 4 cups yellow squash, cut into 1 inch cubes, 4 tablespoons margarine, 1 cup onion, fine diced, and more.

Yes, Eggplant (Aubergine) -Squash Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant (Aubergine) -Squash Casserole

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