Sunday, November 23, 2008

Eggplant and Zucchini Casserole

I got this recipe from a friend who says it's one of her favorites!

2 cups water
4 tablespoons butter
8 ounces bread crumbs
1 large eggplant, diced
2 large zucchini, diced
1 onion, chopped
1 tomato, chopped
1 teaspoon dried thyme
2 cups shredded Colby cheese
salt to taste
ground black pepper to taste
In a microwavable bowl, mix water and butter (cut into pieces). Stir in bread crumbs and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.

Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.

Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.

Layer vegetables, cheese, and bread crumbs in the dish until all ingredients have been used, ending with cheese.

Bake for 30 to 40 minutes.

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