Fall Veggie Casserole

Prep Time: 25 minsServings: 8
If you don't care for eggplant, try using butternut or acorn squash in this delicious vegetable casserole instead.


  1. Heat oil in a large sauce pan over medium heat.
    Add onion and garlic; cook for 1 minute.
  2. Add eggplant, tomatoes, bell pepper, salt and pepper.
  3. Cook vegetables until tender. Top with parmesan cheese and serve.


Pennsylvania Nutrition Education Program

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