Total Steps
6
Ingredients
10
Tools Needed
3
Ingredients
- 2 cup Lowfat Swiss Cheese, shredded
- 1 tablespoon Water
- 1 large Onion, chopped
- 1 small Eggplant, seeded and cubed 1-inch
- 8 ounce Fresh Mushrooms, sliced
- 1 large Tomato, peeled and chopped
- 1 teaspoon Salt
- 3/4 teaspoon Dried Thyme
- 1/8 teaspoon Pepper
- 1 cup Herb-seasoned stuffing cubes, prepared
Instructions
Step 1
Sauté the chopped onion in water for 3 minutes. Add the cubed eggplant and sliced mushrooms, and cook for another 3 minutes, stirring occasionally.
Step 2
Add the peeled and chopped tomato to the vegetable mixture and cook for 1 minute. Stir in the salt, dried thyme, and pepper.
Step 3
Prepare the herb-seasoned stuffing cubes according to package directions. Spread the prepared stuffing evenly over the bottom of a greased 2-quart casserole dish.
Step 4
Layer half of the vegetable mixture over the stuffing, then sprinkle with 1 cup of the shredded Swiss cheese. Top with the remaining vegetable mixture.
Step 5
Cover the casserole dish and bake at 350°F (175°C) for 30 minutes.
Step 6
Remove cover, sprinkle the remaining shredded cheese over the top, and bake uncovered for 10 minutes, or until the cheese is melted and bubbly.