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


INGREDIENTS:
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

DIRECTIONS:

• 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.