| Asparagus Cheese Casserole
1 small eggplant (about 12 ounces)
1 package (9 ounces) frozen artichoke hearts
2 medium tomatoes, each cut into 8 wedges
1 cup chopped onions
2 garlic cloves, minced
1/2 teaspoon each oregano leaves, basil leaves and salt
1/4 teaspoon pepper
1 tablespoon plus 1 teaspoon olive oil
4 ounces provolone cheese, shredded |
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Brush a shallow 2 quart casserole with teaspoon margarine; arrange 8 asparagus spears in casserole, sprinkle with 2 ounces cheese, and top cheese with 1/3 of the bread squares. Repeat layers of asparagus, cheese, and bread 2 more times, ending with bread. In a bowl combine milk, eggs, seasonings, and remaining tablespoon margarine; pour over mixture in casserole. Cover and refrigerate for 1 hour. Preheat oven to 250ºF. Set casserole in a larger baking pan and pour boiling water into pan to reach halfway up the sides of casserole; bake for 1 1/4 hours, until a knife, inserted in the center, comes out clean. Remove casserole from water bath and let stand for 10 minutes before cutting.
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