Easy Eggplant Dish recipe

All Recipes Side Dish Casseroles

Ingredients

1 eggplant, diced
1 yellow squash, peeled and diced
1 cup chopped onions
1 cup dry bread crumbs
1 tablespoon butter
⅛ cup canned sliced green chiles
⅓ cup crushed buttery round crackers
½ cup shredded mozzarella cheese

Nutrition Info

176.8 calories
carbohydrate: 26.6 g
cholesterol: 11.1 mg
fat: 5.7 g
fiber: 4 g
protein: 6.3 g
saturatedFat: 2.6 g
servingSize: -
sodium: 269.1 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Bring a large pot of salted water to a boil. Add eggplant and squash and cook until tender but still firm, about 10 minutes. Drain and cool.

  3. In a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, butter and chiles. Sprinkle crushed crackers and cheese over the top.

  4. Bake in preheated oven for 30 minutes.

Recipe Yield

6 servings

Recipe Note

Eggplant and yellow squash are combined with onions, bread crumbs and green chiles, and baked with a cheesy cracker crust.

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