- 1 eggplant, diced
- 1 yellow squash, peeled and diced
- 1 cup chopped onions
- 1 cup dry bread crumbs
- 1 tablespoon butter
- 1/8 cup canned sliced green chiles
- 1/3 cup crushed buttery round crackers
- 1/2 cup shredded mozzarella cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add eggplant and squash and cook until tender but still firm, about 10 minutes. Drain and cool.
- In a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, butter and chiles. Sprinkle crushed crackers and cheese over the top.
- Bake in preheated oven for 30 minutes.