Veggie Casserole:
  • 1 small eggplant peeled and chopped into cube
  • 1 medium zucchini sliced
  • 1 large onion
  • 1 green pepper
  • 1 small chopped and seeded jalapeno
  • 1 can green chilis
  • 16 oz. reduced fat cheddar cheese (shredded)
  • 1 cup nonfat cottage cheese
  • 2 eggs
  • 1/4 cup breadcrumbs
  1. Boil eggplant, zucchini, onion, green pepper, and jalapeno until veggies are
  2. soft. Drain in a colander. Place all ingredients in a bowl. Add the
  3. cheeses, eggs and green chilies and mix together.
  4. Add in the bread crumbs and mix till thickened slightly. Pour into a
  5. sprayed (with Pam) casserole dish and bake at 350* for 45 minutes or until
  6. browned on top.
  7. It's fairly low in fat and very good. Adjust the jalapeno for your taste. You
  8. can just add a couple dashes of Tabasco for some zing.