Eggplant-Zucchini Casserole

By Hklbrries

Ingredients

• Sauce:
• 1 eggplant
• 2 zucchini
• 2 eggs, beaten
• Butter or shortening
• 3 oz cream cheese, softened
• 12 oz sliced cheese, cheddar and/or Jack
• 1 can condensed tomato soup
• 4 oz can sliced mushrooms
• 1 lb can tomatoes
• 6 oz can tomato paste
• 1 medium onion
• 2 tsp oregano
• 1/2 tsp basil
• 1 tsp salt

Details

Servings 6

Preparation

Step 1

Grease large casserole. Mix all ingredients for sauce. Simmer for 5 minutes.

Peel eggplant and slice 1/2 inch thick. Slice zucchini 1/2 inch thick. Dip vegetables in egg. Saute for 4 to 5 minutes on each side. Place layer of eggplant in casserole, add layer of cream cheese, then layer of zucchini. Top with some of vegetable sauce. Continue layering, using sliced cheese instead of cream cheese on second layer. End with vegetable sauce. Top with sliced cheese. Bake at 350 F for 45 to 50 minutes.