Eggplant & Zucchini Casserole (feeds 3 to 6 people)

Ingredients:

2 cups water
4 tablespoons butter
1 cup dry breadcrumbs
Some sage (My friend Barbara contributed this gem ingredient!, TLAR)
1 large eggplant, diced (or two smaller ones)
2 large zucchini, diced (or four smaller ones)
1 onion, chopped
1 tomato, chopped
Some sliced mushrooms (Barbara also contributed this gem!,TLAR)
Some thyme (TLAR)
Salt & Pepper to taste

Directions:

In a microwave-safe bowl, mix and water and butter (cut into pieces, or heat combo until butter melts). Stir in breadcrumbs; heat, covered for 8 to 10 minutes. Mix in sage and fluff with fork. Set aside.

Place eggplant, zucchini, tomato, onion, and mushroom into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Set aside, or let simmer.

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

Layer vegetables, cheese, and stuffing in a 2 quart casserole dish until all ingredients have been used.*

Bake for 30 to 40 minutes.

Enjoy!

Notes:

You may have seen a few mentions of TLAR. It stands for "That Looks About Right" where you just use an amount according to taste or preference, or you keep adding it in until it seems right. For spices, I seem to do a moderate sprinkling, for mushrooms, add to preference.

You can switch the cheese and bread-stuffing layer however you want. I usually put the vegetables at the bottom. Barbara and I liked the cheese to be the middle layer and the bread-stuffing at the top, so that the cheese melts into the vegetables.

You can choose to grease the pan or skip it. I usually dont because I do not see the point, the vegetables are not sticky, and the bread-stuffing is just a single layer, so theres minimal sticking.