Eggplant and Zucchini Casserole

Name: Eggplant and Zucchini Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Southern,American
Ingredients: 1 large eggplant, peeled and cut into cubes, or 4 to 5 small eggplants, sliced into rounds; 2 medium zucchini or summer squash, or a combination, sliced; 1 tablespoon unsalted butter; 1 medium onion, chopped; 1 (14 1/2-ounce) can stewed tomatoes; 1 1/2 teaspoons salt; 1/4 teaspoon freshly ground black pepper; 1 1/2 cups shredded sharp cheddar cheese; 1 1/2 cups soft breadcrumbs; 2 tablespoons unsalted butter, melted

A flavorful zucchini and eggplant casserole, featuring a crunchy buttered breadcrumb and cheese topping.

⭐ 4.1 (61 reviews) Prep: 20 minCook: 25 minTotal: 45 minYields: 6 servings

Category Tags:

Side Dish Dinner Entree

Cuisine Tags:

Southern American

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Instructions

Preheat the oven to 350 F and spray a 9x13-inch casserole dish.
Boil eggplant and zucchini in water for 12 to 15 minutes until tender, then drain thoroughly.
Melt 1 tablespoon butter in a large skillet over medium heat and sauté the onion until tender.
Combine the sautéed onion with stewed tomatoes, salt, pepper, and the drained eggplant and zucchini.
In a separate bowl, mix soft breadcrumbs with melted butter.
Layer half of the vegetable mixture into the prepared casserole dish, then top with 2/3 of the cheese and 2/3 of the breadcrumbs.
Top with the remaining vegetable mixture, cheese, and breadcrumbs.
Bake for 25 minutes, or until lightly browned and bubbly.

Nutritional Info (per serving)

Calories: 501 kcal

Carbohydrate: 47 g

Cholesterol: 71 mg

Fiber: 9 g

Protein: 21 g

Saturated Fat: 15 g

Sodium: 1214 mg

Sugar: 13 g

Fat: 27 g

Unsaturated Fat: 0 g