Ingredients:

  • 3 cups diced eggplant
  • 4 cups diced yellow squash
  • 2 cups chopped onions
  • 2 cups dry bread crumbs
  • 2 tablespoons butter
  • 1 can green chiles
  • 1 cup crushed crackers
  • 1 cup shredded mozzarella cheese

Directions:

  1. Preheat oven to 350 degrees F.
  2. Bring a large pot of salted water to boil.  Add eggplant and squash and cook until tender but firm, about 10 minutes.  Drain and cool.
  3. In a casserole dish, combine all ingredients but crackers and cheese.  Sprinkle crackers and cheese over top.
  4. Bake in preheated oven for 30 minutes.
Amount of Svgs Serving Size Calories Fat Protein Carbohydrate
13 1/2 cup 178 3 g 8 g 30  g

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