Sunday, September 1, 2013

Veggie Casserole: Eggplant, mushrooms, spinach, tomato

-1/2 of a large eggplant, peeled and cubed
-1 pack of mini bella mushrooms, chopped
-1 roma tomato, sliced
-1 C spinach or lettuce blend, chopped
-1/4 C feta
-1/4 to 1/2 C mozzarella (to desired level of cheese-iness)
-1/4 C parmesan (shredded)
-1/4 C panko
-couple of pats of butter
-salt and pepper

Boil or steam the eggplant and mushrooms until tender with a little salt and pepper.  When they are done, drain them and put them in a 9 inch casserole dish. Preheat the oven to 350.
 Toss in the spinach, tomato slices, and feta cheese.  Sprinkle with a little salt and pepper, and add in some basil or garlic if you like.

Next, add on the mozzarella (shredded).  Mix the panko with the shredded parmesan and spread it on top.  Melt a tablespoon or two of butter and drizzle it over the topping.

Bake 20-25 minutes, or until it gets to your desired level of golden deliciousness.

I actually just ate mine like a meal, so I pretty much ate half the dish. It was really delicious and it warmed up really well the next day as leftovers.

If I was doing it again, I would DEFINITELY add summer squash in the mix.  A nice yellow squash would fit perfectly.
This was nice and filling and a great use for some mushrooms that I found on sale. I froze the rest of my eggplant for use in stir fry later.

You could do this with just about any veggies that you have on hand or the ones that you like to eat.

Happy crafting! Pin It Now!

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