Eggplant and Zucchini Casserole
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recipe
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Ingredients:
-
2 cups water
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4 tablespoons butter
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8 ounces dry bread stuffing mix
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1 large eggplant, diced
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2 large zucchini, diced
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1 onion, chopped
Directions:
- In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix 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 stuffing in the dish until all ingredients have been used, ending with cheese.
- Bake for 30 to 40 minutes.
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