Cheesy Eggplant-Squash Bake
1/2 cup (1 stick) butter
Preheat the oven to 350 degrees.
1 medium eggplant peeled and cut into 1/2-inch chunks
4 medium yellow squash cut into 1/2-inch chunks
2 medium onions chopped
1 1/2 cups milk
2 cups shredded sharp cheddar cheese divided
1/2 cup instant rice
1/2 teaspoon salt
1/2 teaspoon black pepper
In a large skillet, melt the butter over medium-high heat. Add the eggplant, squash, and onions and sauté for 6 to 8 minutes, or until the vegetables are slightly tender.
Meanwhile, in a large bowl, combine the milk, eggs, 1 1/2 cups cheese, the rice, salt, and pepper; mix well. Pour into a 3-quart casserole dish that has been coated with nonstick cooking spray. Sprinkle the remaining 1/2 cup cheese over the top and bake for 50 to 55 minutes, or until the rice is tender.
It is not clear from this recipe when or if the sauted eggplant and squash mixture is added to the rice mixture. It seems it would have to be but the author has not clarified this. It does sound delicious.
Lola, Portland, OR
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