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Summer Casserole

Paulette Balsam

Farm fresh abundance in this one!



1 large or several small eggplants, cubed

Equal amount of green or yellow squash, cubed

2-3 large tomatoes, sliced along their equators, squeeze out most of seeds

Garlic, sliced, to taste

3-4 tablespoons olive oil

Salt and pepper

Bread crumbs for topping (preferably fresh)

Grated hard cheese for topping

2 tablespoons olive oil


Put cubed eggplant, summer squash, tomatoes, olive oil, salt and pepper to taste in a casserole and stir together to coat all the veggies.


Combine bread crumbs, grated cheese and 2 tablespoons olive oil.  Sprinkle on top of veggies in casserole and bake at 375 until veggies are cooked.  Serve hot or at room temperature.

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