Cheesy Eggplant Squash Bake
- SERVES
- 6
- COOK TIME
- 1 Hr
It's easy to get everybody to eat their veggies when we serve 'em up in such an appealing combination. Southern cooks have been making a version of Cheesy Eggplant Squash Bake for years, and now we're lucky to be in on their secret.
What You'll Need
- 1/2 cup (1 stick) butter
- 1 medium-sized eggplant, peeled and cut into ½-inch chunks
- 4 medium-sized yellow squash, cut into ½-inch chunks
- 2 medium-sized onions, chopped
- 1 1/2 cup milk
- 2 eggs
- 2 cup (8 ounces) shredded sharp Cheddar cheese, divided
- 1/2 cup instant rice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
What to Do
- Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
- In a large skillet, melt butter over medium-high heat. Add eggplant, squash, and onions, and saute 6 to 8 minutes, or until vegetables are slightly tender.
- Meanwhile, in a large bowl, combine milk, eggs, 1-1/2 cups cheese, the rice, salt, and pepper; mix well. Add vegetable mixture to egg mixture; mix well.
- Pour into prepared casserole dish then sprinkle remaining 1/2 cup cheese over the top and bake 50 to 55 minutes, or until rice is tender.