Eggplant and Zucchini Bake

    Eggplant and Zucchini Bake


    175 people made this

    A layered veggie bake made with cheese and stuffing mix. You could substitute breadcrumbs for the stuffing mix.

    Serves: 5 

    • 2 cups (500ml) water
    • 80g butter
    • 230g stuffing mix
    • 1 large eggplant, diced
    • 2 large zucchinis, diced
    • 1 onion, chopped
    • 1 tomato, chopped
    • 1 teaspoon dried thyme
    • 2 cups (230g) grated cheddar cheese
    • salt to taste
    • ground black pepper to taste

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. In a microwave-safe bowl with a lid, mix water and butter (cut into pieces). Stir in stuffing mix and cover with lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.
    2. Place eggplant, zucchini, tomato and onion into a large frypan. Season with thyme, salt and pepper. Cook and stir over medium-low heat for 15 to 20 minutes. Remove from heat.
    3. Preheat oven to 180 degrees C. Grease a 2L casserole dish.
    4. Layer vegetables, cheese and stuffing in the dish until all ingredients have been used, ending with a cheese layer.
    5. Bake for 30 to 40 minutes.

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