Eggplant and Potato Casserole

4 medium eggplants
4 medium potatoes
3 bell peppers
3 medium onions
1 pound Velveeta cheese
1 cup water
1/2 cup white gravy mix
3/4 cup Italian bread crumbs

Preheat oven to 325 F. Peel vegetables, cut into thin slices. Place into large casserole, one layer after the other: Eggplant, potatoes, bell pepper and onions. In a saucepan, mix the cheese, water and gravy mix. Heat until melted. Pour melted mixture over vegetables. Sprinkle bread crumbs over all. Bake covered until vegetables are done.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana