Ingredients
-
6
-
4
-
4
-
1
-
1
-
1/2
-
1
-
1
-
1/2
-
1/4
-
1/2
-
2
-
1/2
-
1
-
Directions
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. |
