Recipe by sal
"Eggplant and yellow squash are combined with onions, bread crumbs and green chiles, and baked with a cheesy cracker crust."
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yellow squash, peeled and diced
dry bread crumbs
canned sliced green chiles
crushed buttery round crackers
shredded mozzarella cheese
I made this dish for my VERY picky in-laws and they loved it. I ended up modifying the recipe and I think that helped make it so good. I used italian bread crumbs instead of plain ones and I also mixed a 1/2 teaspoon of cyanne pepper with the breadcrums for a little more spice. Also, I added 2 teaspoons of minced galic and I chopped up 2 red bell peppers to add another flavor. It was great and I was requested to make it again for Christmas dinner!
I was in an eggplant mood and wanted to do something different than the usual. I tried this recipe but I was disappointed. Cooks would have better luck substituting brocolli or spinach for the eggplant. The minute I read "boil" the eggplant, I had doubts. But that is just me; I love this quirky vegtable but it must be either panfried or oven baked at high temperature. This recipe is not a total failure, it smells good and looks inviting all brown and crunchy on top- I just prefer my eggplant anything but boiled. Thank you anyway.
This dish went was gone before it hit the table. I did some changes though.
Did not skin the squash,added fresh chilies to boiling water ( instead of canned), and mixed the cheese into the dish, topped with bread crumbs. I did not quite feed six of my family but I think that's because it was so good. The best recipe gives you the basics to have fun with ;)
I don't even like eggplant and I loved how this turned out! The boyf loved it too. I went with some of the reviewers and amended it a little: added cayenne pepper to the bread crumbs (not sure how much, just dumped a good bit in there), used zucchini instead of yellow squash (and didn't peel it), and instead of boiling the squash and eggplant I sauteed them with the onions and some garlic, along with pepper and some other seasonings. I only had one small eggplant so it didn't look like enough stuff - so I threw in one chopped raw red bell pepper, tossed it all up with the green chilis and put the crackers and cheese on top. Topped it off with a few sprinkles of paprika and baked it. The cayenne gave it a nice kick!
I was pleased with this recipe's ingredients, however found it to be bland. I would maybe add flavored bread crumbs to the mixture, along with garlic powder, salt and pepper. But, overall, enjoyed the dish!
I didn't have bread crumbs and chilies, so I used crushed melba toast and tomatoes, basil and oregano.
The end result was delicious..and I would not have ever thought of it without the base recipie!
I also use Italian bread crumbs, jalapenos instead of chilies and put in some roasted peppers along with Italian seasoning and chopped garlic. The reason I liked it was because it is like stuffing but better for you. I well make the again.
very bland- instead of bread crumbs , I used crushed up Pepperidge Farm Stuffing and added more chili's than recommended, yet it was still very bland- good combination, but not very tasty..
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Eggplant Dish
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 51
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