Thursday, October 14, 2010
Linda's Eggplant and Zucchini Casserole
If you have an abundance of eggplant and zucchini and you are looking for something different to make, give this recipe a try. I based it on a recipe I found online, but of course I had to make it my own ;-) All measurements are approximate, as I did not measure.
2 medium eggplant, peeled and chopped
1 medium zucchini, chopped
1 + 1/2 small - medium sized onion, chopped
1/2 med size green pepper (red pepper would be good too), chopped
2 cloves garlic, minced
1 tablespoon olive oil
Pinch of Salt
Approx. 1/4 tsp fresh ground black pepper
Approx. 1 tsp. italian seasoning
1 cup italian bread crumbs, divided
2 eggs, beaten
1 1/2 cup shredded cheddar cheese
In a microwave safe bowl, add the zucchini, eggplant, onion, green or red pepper and garlic. Add just a pinch of salt, you don't want any more than that or it will be too watery, as the salt draws out the moisture in the eggplant and zucchini. Add the black pepper. Coat the veggies in the 1 tbsp olive oil. Make sure everything is coated. Put a lid on it and microwave approximately 8 minutes on high or until everything is soft. Let cool for about 5-10 minutes.
When slightly cooled, add 1/2 cup bread crumbs, 1 cup cheese and italian seasoning. Mix well and then add in the eggs. Mix well and put into a 1 quart greased casserole dish. Top with 1/2 cup cheddar cheese and top that with 1/2 cup bread crumbs. Drizzle olive oil over the top, you can kinda mix the crumbs with the oil, if you want. Then bake in a 350 oven for 25 minutes or until bubbly and golden brown.