Eggplant & Summer Squash Bake

Original recipe found on http://aubergines.org/recipes.php?eggplant=280

I modified it a bit for our tastes including increasing the cheese and rice components as well as using Asian Eggplant because that is what we grow in our garden

1/2 cup (1 stick) butter
2 Asian eggplant (long skinny ones) peeled and cut into 1/2-inch chunks
4 medium yellow squash cut into 1/2-inch chunks
2 medium onions chopped
1 1/2 cups milk
2 eggs
3 cups shredded sharp cheddar cheese divided
1 cup instant rice
1/2 teaspoon salt
1/2 teaspoon black pepper

  • Preheat the oven to 350 degrees.
  •  In a large skillet, melt the butter over medium-high heat.
    • Add the eggplant, squash, and onions and sauté for 6 to 8 minutes, or until the vegetables are slightly tender.
  • In a large bowl, combine the milk, eggs, 2 cups cheese, the rice, salt, and pepper.  Mix well.
  • Add the squash and eggplant saute to the bowl and fold gently.
  • Pour mixture into a 3-quart casserole dish that has been coated with nonstick cooking spray.
  • Sprinkle the remaining 1 cup cheese over the top
  • Bake for 50 to 55 minutes, or until the rice is tender.
 We served this with a grilled pork loin.

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