After miticulously building my portobello tower last week, and I never toppled it once during the building stages…lol ( see recipe )…I was left with half an eggplant and 1 zucchini. There are many ideas and ways to finish up veggies, but I knew that I wanted them all in one big casserole dish! Easy 🙂
Nothing better than veggies with cheese, sauce and bread crumbs, so I ended up with this delicous creation….a one hit wonder which combines all my favorites ingredients minus tomatoes…oh well, that’s tomorrows meal. ( I went with what I had on hand…and one tomato would not have done the trick.
Bubby Eggplant & Zucchini Bake
After searching the cupboards and the fridge…this dish was fabulous.
1 can mushroom soup
3 cloves garlic
1/2 green onion
1/4 red onion
1/2 cup parmesan cheese ( keep some for the topping )
1 tsp garlic spice
1 tsp parsley
2 tblsp basil and tomato almonds ( regular toasted almonds will be fine )
1/2 cup panko or Ottogi bread crumbs ( Japanese or Korean )
1 small artichoke palm
basil tomato whole wheat pasta ( a serving for 4 )
Slice up egg plant ( blanche if necessary ) zucchini and set aside. In a skillet with a small amount of oil, saute garlic, green onion, red onion.
In a bowl add one can of mushroom soup, add garlic spice and parmesan cheese and stir.
In a baking dish add sliced eggplant, zucchini and top with the sauteed veggies. Add the mushroom soup mixture, top with bread crumbs and parmesan cheese.
Bake at 350 for 20 minutes with dish covered. Remove lid and bake for another 20 minutes until bubbly.
Cook pasta as per instructions on the package.
Remove casserole from oven and top with a bit more parmesan cheese, toasted almonds and parsley and broil for a few minutes until golden brown.
Serve bubby eggplant bake with pasta and top with a artichoke palm to each plate before serving.