Zucchini and Eggplant Bake

"Vegetarian delight using zucchini and eggplant (which are always overly abundant from the garden). I can't wait for summer!"
 
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Ready In:
50mins
Ingredients:
13
Yields:
1 casserole
Serves:
6-8
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ingredients

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directions

  • Preheat to 350°F.
  • Grease 3-quart baking dish.
  • Using 12-inch sauté pan, heat olive oil over medium heat and sauté zucchini, eggplant, red pepper, onion, garlic, salt and pepper for about 15 minutes or until veggies are tender.
  • In very large bowl, whisk together eggs, mayonnaise, Romano/parmesan, and 1 cup mozzarella.
  • Add veggie mixture to egg mixture in bowl. Stir well.
  • Spread veggie/egg mixture evenly in baking dish. Top with remaining mozzarella then cracker crumbs.
  • Bake uncovered for 20 - 25 minutes. Top should be lightly browned and a knife inserted near middle should come out clean. Let stand 10 minutes before serving.

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