Eggplant Casserole
Ingredients
3 C. eggplant, cubed
3 C. zucchini, halved & thickly sliced
1 C. celery, finely chopped or processed
1 med. green pepper, in thin strips
1 can seasoned stewed tomatoes
1 C. buttered bread crumbs
1 C. grated Parmesan cheese
Cooking Instructions
Preheat oven to 350 degrees.
Parboil eggplant cubes and zucchini slices for 2 to 3 minutes before draining and combining with remaining vegetables in casserole dish. top with crumbs, then cheese. Bake at 350 degrees for 20 minutes covered; then continue baking uncovered for about 10 minutes to reduce liquid and brown topping. Serve hot or cold as best suited to the balance of your menu. This is a suitable main dish for a vegetarian diet.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)