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Garden Vegetable Casserole

From

From Our Kitchen

Ingredients

1 ½ lbs. eggplant or 1 ½ to 2 pounds zucchini (2 medium)
1 ½ lbs. squash (2 medium)
2 eggs, slightly beaten
1 Tbsp. water
¾ cup bread crumbs
¾ tsp. salt
¼ tsp. pepper
¼ tsp. oregano, dried
¼ tsp. basil, dried
½ cup Parmesan cheese, grated (optional)
3 tbsp. oil

Method

Peel and slice the eggplant and squash into 1/3-inch slices. When you use zucchini, don’t peel it, but slice it ¼-inch thick.

Mix the eggs and water thoroughly in a shallow pan. (A pie plate or layer cake pan works well.) Mix the crumbs, salt, pepper, oregano, basil, and cheese in another shallow pan. Heat the oil over medium heat in a large frying pan. Dip the vegetable slices first in the egg, coating both sides, then in the crumb mixture, again coating both sides. Fry in hot oil, turning once, until both sides are brown and the vegetable is soft. Serve with meat.