Roasted Eggplant Casserole

savorytooth.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

1 medium eggplant (12 ounces weight), cut into ¾-inch cubes

6 cups broccoli florets, cut smaller than 2 inches

3 roma tomatoes, finely chopped

1.5 cups shredded cheddar cheese

½ cup drained sliced kalamata or black olives

1 large egg, beaten

2 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon salt

½ teaspoon black pepper

Directions at savorytooth.com

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