Fall Veggie Casserole | MyPlate
Grab some fresh eggplant and tomatoes from the market and serve this veggie casserole with dinner that is topped off with Parmesan cheese.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myplate-prod.azureedge.us.
Ingredients
- 5 1/2 cups eggplant, cubes (1 medium eggplant)
- 4 tomatoes
- 1 green pepper
- 1 onion
- 1 clove garlic
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil (or cooking oil of choice)
- 2 tablespoons Parmesan cheese, grated
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