The recipe Eggplant and Summer Squash Casserole

Made From Scratch Recipes

Eggplant and Summer Squash Casserole recipe is a Dinner meal that takes several minutes to make. If you enjoy for Dinner, you will like Eggplant and Summer Squash Casserole!

Eggplant and Summer Squash Casserole

Eggplant and Summer Squash Casserole Recipe
Eggplant and Summer Squash Casserole

What Course Is Eggplant and Summer Squash Casserole?

Eggplant and Summer Squash Casserole is for Dinner.


How Long Does Eggplant and Summer Squash Casserole Recipe Take To Prepare?

Eggplant and Summer Squash Casserole takes 30 minutes to prepare.


How Long Does Eggplant and Summer Squash Casserole Recipe Take To Cook?

Eggplant and Summer Squash Casserole takes several minutes to cook.


How Many Servings Does Eggplant and Summer Squash Casserole Recipe Make?

Eggplant and Summer Squash Casserole makes 8 servings.


What Are The Ingredients For Eggplant and Summer Squash Casserole Recipe?

The ingredients for Eggplant and Summer Squash Casserole are:

1 Eggplant
2 Summer squash
Chopped onion
Salt
Stewed tomatoes
Garlic
White Beans
Basil
Italian seasoning, dry


How Do I Make Eggplant and Summer Squash Casserole?

Here is how you make Eggplant and Summer Squash Casserole:

Cook onion in oil. Add seasonings. Add tomatoes. Cook until liquid is reduced.Peel eggplant. Slice eggplant and squash. Place slices on oiled cookie sheet and cook till slightly soft at 400F.Puree beans in blender.Layer in baking dish - half of sauce, half of eggplant and squash, all of beans, half of eggplant and squash, half of sauce. Cook at 350 till middle bubbles.Number of Servings: 8Recipe submitted by SparkPeople user SGCLENDENON.


What's The Nutritional Info For Eggplant and Summer Squash Casserole?

The nutritional information for Eggplant and Summer Squash Casserole is:

  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 120.7
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 324.2 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 5.5 g
  • Protein: 5.4 g

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