link to original recipe http://www.yummly.com/recipe/Eggplant-And-Zucchini-Casserole-Allrecipes, which I tried to follow, but you know how way leads on to way…not sure you could mess it up, even if you omitted the beef. It had the warm, salty comfort of a church supper casserole, but without the cream of mushroom soup 😉
Everyone liked this, so I will pass it along, plus anytime I only dirty a large skillet and a casserole dish, it’s a bit of OK:
- 2 cups water
- 4 Tb butter
- 8 oz stuffing mix ?
- 1 lb ground Beltie beef
- 2 Stillman’s zucchini diced
- small Stillman’s onion chopped
- 2 Stillman’s eggplant chopped (I used 2 white ones)
- 1 Stillman’s tomato chopped
- 1 tsp dried thyme
- 2 cups shredded colby or chedddar
- Trader Joe’s S & P to taste (just kidding, is it funny yet?)
In a microwavable bowl, mix water and butter (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork. The stuffing thing didn’t work out that well for me – it seemed mushy, still fine, but I think bread crumbs on top would have been better. Still, everyone liked it 🙂
Fry ground beef in large skillet until browned and set aside.
Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. I am sure I added some garlic powder as an after thought. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.
Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.
Layer vegetables, meat, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.
Bake for 30 to 40 minutes.
I layered everything twice, ending with cheese.