Eggplant-Squash Casserole

• 1 medium eggplant, peeled and cubed
• 2 egg whites
• 1 medium onion, chopped
• 1 green pepper, chopped
• 2 c. yellow squash, sliced
• 2 slices bread, cubed
• 1 (16 oz.) can diced tomatoes
• 1/2 c. low-fat Mozzarella cheese
• 1/4 tsp. basil
• 1/4 tsp. oregano
• 1/4 tsp. thyme

1. Peel and cube eggplant.
2. Salt and let sit for 20 to 30 minutes. Put eggplant in a large strainer and rinse with cold water.
3. Steam eggplant and squash until barely done.
4. Don't overcook.
5. Saute onion and green pepper in defatted chicken broth.
6. Add tomatoes, basil, oregano and thyme.
7. Heat to a simmer.
8. Toss all ingredients together.
9. Put in a large casserole dish (lightly greased).
10. Put Mozzarella cheese on top of mixture.
11. Bake at 350u0b0 for 40 minutes.

eggplant, egg whites, onion, green pepper, yellow squash, bread, tomatoes, lowfat mozzarella cheese, basil, oregano, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=470775 (may not work)