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Very Good (1 rating)
Eggplant Squash Casserole Bake

Peel, Cut and Cube eggplant and yellow crookneck squash into 1 inch pieces. Rinse under cold water, drain and spread on 11x15 baking sheet sprayed with PAM. Arrange in single layer and top with sliced onion rings. Drizzle or Use olive oil mister to spray all veggies (coat evenly). Bake uncovered in 375 degree over 20-25 minutes. Remove from oven. Spray a 2 qt casserole and transfer veggies to dish. Stir around then salt & pepper to taste. Sprinkle the garlic powder to top. Spoon jar sauce over all veggies and top with shredded mozzarella, then sprinkle the parmesan on top. Cover and Return to oven another 20-30 minutes (until bubbly). Serve with additional cheese if desired.

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