Italian

Squashy Aubergine Casserole is for Dinner.

Squashy Aubergine Casserole takes 60 minutes to prepare.

Squashy Aubergine Casserole takes 12 minutes to cook.

Squashy Aubergine Casserole makes 6 servings.

The ingredients for Squashy Aubergine Casserole are:

1 eggplant, halved lengthwise
2 zucchini, diced medium
1 yellow zucchini, diced medium
3 shallots, peeled and chopped
1 red bell pepper, chopped
12 white mushrooms, chopped
3 large cloves garlic, chopped
½ tsp paprika
¼ tsp cayenne pepper
28 oz diced tomatoes, drained
½ cup sherry
1 cup cooked cannellini or butter beans
½ cup Gruyere cheese, grated
½ cup Gorgonzola chese, shredded

Here is how you make Squashy Aubergine Casserole:

Preheat oven to 400F. Score eggplant in a crisscross pattern.Brush eggplant with olive oil, roast 45 minutes, skin-side up. Peel and chop flesh, set aside.Heat oven to 375F.Heat fry-pan, spray with non-stick spray.Add all vegetables but eggplant, tomatoes and beans. Stir well.Add garlic, paprika, and cayenne.Cook, stirring occasionally, 10 minutes.Add eggplant and tomatoes. Reduce heat to medium.Cover and cook 12 minutes.Add sherry and beans, mixing to thoroughly combine.Transfer mixture to a lightly greased baking pan.Cover in cheese, bake 12 minutes.Number of Servings: 6Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Squashy Aubergine Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 229.7

• Total Fat: 6.5 g
• Cholesterol: 18.3 mg
• Sodium: 567.5 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 7.2 g
• Protein: 12.0 g

Squashy Aubergine Casserole is Italian cuisine.

The dietary needs meet for Squashy Aubergine Casserole is Vegetarian