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    CAFETERIA EGGPLANT CASSEROLE



    List of Ingredients







    1 (1 lb.) eggplant
    6 green onions with tops, sliced
    1 rib celery, chopped
    2 tbsp. margarine
    1 (14.5 oz.) can stewed tomatoes
    1 1/2 c. dry herb stuffing mix (such
    as Pepperidge Farm)
    1/2 c. chicken stock
    Salt and pepper to taste
    1/2 c. Mozzarella cheese

    Preparation :
    Peel eggplant and cut into 1 inch cubes. In a 2 quart casserole,
    combine eggplant, onions, celery and margarine. Cover and microwave
    on high 8-10 minutes. Add stewed tomatoes including liquid,
    stuffing mix, stock, salt and pepper. Recover and microwave on high
    4 minutes. Top with cheese and microwave on high 1 minute, or until
    cheese melts. Makes 6 servings. Freezable.


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    Recipe
 

 

 

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