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Eggplant Aubergine – Squash

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Ingredients

Adjust Servings:
6 cups eggplants, cut into 1 inch cubes
4 cups yellow squash, cut into 1 inch cubes
4 tablespoons margarine
1 cup onion, fine diced
1 cup bell pepper, fine diced
1/2 cup celery, fine diced
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup plain flour
1/2 cup light cream
2 tablespoons grated parmesan cheese
1/2 cup canned sliced mushrooms, drained
1 cup italian seasoned breadcrumbs

Nutritional information

196.5
Calories
90 g
Calories From Fat
10.1 g
Total Fat
3.3 g
Saturated Fat
11.2 mg
Cholesterol
660.2 mg
Sodium
22.9 g
Carbs
4.4 g
Dietary Fiber
4.9 g
Sugars
5.4 g
Protein
216g
Serving Size

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Eggplant Aubergine – Squash

Features:
    Cuisine:

    This recipe is the best one I have ever used for yellow squash and eggplant. I did modify, no mushrooms, red, yellow and orange sweet peppers instead of green bell peppers and I added cooked sweet Italian sausage to it, but yummy! It was perfect. We're going to make it for friends soon.

    • 85 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Eggplant (Aubergine) -Squash Casserole, There are never leftovers when I make this dish , This recipe is the best one I have ever used for yellow squash and eggplant I did modify, no mushrooms, red, yellow and orange sweet peppers instead of green bell peppers and I added cooked sweet Italian sausage to it, but yummy! It was perfect We’re going to make it for friends soon , This recipe is the best one I have ever used for yellow squash and eggplant I did modify, no mushrooms, red, yellow and orange sweet peppers instead of green bell peppers and I added cooked sweet Italian sausage to it, but yummy! It was perfect We’re going to make it for friends soon


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    Steps

    1
    Done

    Parboil Eggplant and Squash For Two Minutes, Drain and Set Aside.

    2
    Done

    Heat Margarine in Sauce Pan.

    3
    Done

    Saute Onion, Bell Pepper and Celery For 5 Minutes.

    4
    Done

    Add Garlic, Cook 2 Minutes More.

    5
    Done

    Add Salt Black Pepper and Flour.

    6
    Done

    Stir Until Flour Is Absorbed.

    7
    Done

    Stir in the Cream and Cheese.

    8
    Done

    Remove from Heat.

    9
    Done

    Add Mushrooms to the Eggplant-Squash Mixture.

    10
    Done

    Stir in the Cream Mixture.

    11
    Done

    Turn Into a Lightly Buttered 2 Quart Baking Dish.

    12
    Done

    Bake at 350 Degrees For 30 Minutes.

    13
    Done

    Sprinkle Evenly With Bread Crumbs and Bake Another 15 Minutes or Until Browned.

    14
    Done

    Makes 8 Servings.

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