Eggplant/Veggie Casserole - Vegetarian

This is a good recipe, but for us, we need to double it. The one caution is that when increasing this recipe, be careful how much onion you use. If you double, do 1.5 times the onion, not two. In a tripled recipe, I tripled the onions and it was too powerful and hurt the taste.

Eggplant/Veggie Casserole (prep 10, cook 40, ready 50)

1 eggplant, diced
1 yellow squash, peeled and diced*
1 cup chopped onions
1 cup dry bread crumbs
1 tablespoon butter
1/8 cup canned sliced green chiles*
1/3 cup crushed buttery round crackers
1/2 cup shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add eggplant and squash and cook until tender but still firm, about 10 minutes. Drain and cool.
3. In a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, butter and chiles. Sprinkle crushed crackers and cheese over the top.
4. Bake in preheated oven for 30 minutes.

Notes:
- I had to double this recipe to feed the two of us. So, use that to gauge what you cook.

Japan Notes:
- You can’t make this in winter unless you’ve managed to find an unknown source for zucchini. I had trouble finding it in the summer, and now I can’t find it at all.
- Instead of chiles, I used shishito peppers. If you can find Anaheims, go for it, otherwise, shishitos are very good.