Veggies Roma

SERVES: 4

COOK TIME: 50 Min

Having a buffet party or need to prepare a dish to bring to one? This is your ticket to tons of raves.

What You'll Need

1/2 cup vegetable oil
1 eggplant, cut into 1-inch cubes (about 1-1/2 pounds)
1 garlic clove, crushed
1/4 cup tomato paste (a 6-ounce can contains about 2/3 cup)
1 (14-1/2-ounce) can stewed or Italian tomatoes
2 cups waxed or green beans
1 teaspoon seasoned salt
1 1/2 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
6 ounces mozzarella cheese, sliced

What to Do

In a skillet, heat oil until moderately hot; saute eggplant until browned, stirring occasionally. Add garlic, tomato paste, tomatoes, beans, and seasoned salt. Cover and simmer for 15 minutes.
Preheat oven to 350F.
Pour half of vegetable mixture into a greased 1-1/2-quart baking dish. Sprinkle with bread crumbs and Parmesan cheese. Cover with remaining vegetable mixture and top with mozzarella cheese slices.
Bake for 30 minutes or until cheese melts and browns.

Notes

Fresh, frozen, and canned beans all work well. If using fresh beans, be sure to cook them first. If using frozen beans, thaw them first. If using canned beans (16 ounces), be sure to drain them before adding to skillet. For a different taste treat, you can add a small chopped onion or other favorite veggies.