Garden Vegetable Casserole
A friend just passed this on to me. It's her mom's signature dish. She says it's delicious!
Garden Vegetable Casserole (great for this time of years fresh veggies)
Saute in pan: 1/4 # bacon, (sliced in bite sized pieces) & 2/3-1C slivered almonds 'till crispy and brown. Remove bacon & almonds from pan. Leave the bacon grease.
Add to pan: 1 # diced eggplant, 1# diced zuchinni, & 1 lg. diced onion. Saute about 15 min. Stir in 1/4C flour. (kinda coats veggies) Add 2 C diced tomatoes, 1 1/2t. salt, 1 minced garlic (or 1 tsp. dry powder) 1/4 t. pepper and 1 t. basil. Stir together. In a casserole dish, layer half of the veggies, then 4-6oz. shredded Swiss cheese (or mozzarella) then 1/2 bacon/almonds. Repeat layers. Bake 15 minutes at 400 degrees.
Note: My mom no longer layers, but just mixes it all together and it still tastes great. If I'm serving this to others, I layer it for presentation.