Eggplant And Zucchini Casserole

Name: Eggplant And Zucchini Casserole
Ingredients: 1 medium eggplant, chopped; 6 medium zucchini, chopped; 2 slices bacon, diced; 1 medium onion, chopped; 1 garlic clove, minced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup white wine; 1/3 cup dry breadcrumbs; 1/3 cup parmesan cheese; 1/4 teaspoon paprika

11 ingredients

5 steps

Ingredients

1 medium eggplant, chopped
6 medium zucchini, chopped
2 slices bacon, diced
1 medium onion, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine
1/3 cup dry breadcrumbs
1/3 cup parmesan cheese
1/4 teaspoon paprika

Directions

1

Preheat oven to 325°F. Butter a 3-quart shallow baking dish.
2

In a large pot of water, parboil eggplant and zucchini until tender-crisp, about 10 minutes. Don't let them get smushy! Drain and reserve.
3

While the veggies are cooking, heat a frying pan and lightly brown the bacon. Add onion and saute until onion is tender. Add the garlic and cook for another minute. Remove from heat and stir in the salt, pepper and wine.
4

Pour bacon/onion mixture over the drained veggies. Add the breadcrumbs and cheese. Toss to mix. Spread evenly in the prepared casserole dish and dust with the paprika.
5

Bake uncovered for about 30 minutes or until vegetables are tender and top is lightly browned.