Eggplant And Squash Cornflake Bake Recipe

About this recipe

A hearty and satisfying casserole featuring eggplant, squash, and a crunchy cornflake topping, perfect for a wholesome dinner. This vegetarian dish is creamy, cheesy, and baked to perfection.

Ingredients

• 500 g Brinjal - Bharta (Bhartachi Vangi)
• 1pc Butternut Squash
• 1 pack (1 kg) Amul Diced Cheddar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 450 g Kellogg'S Multigrain Corn Flakes

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Steam 300 g of diced eggplant and 300 g of diced squash until tender, about 8-10 minutes.
3. 3. In a casserole dish, spread the steamed eggplant and squash evenly. Sprinkle with 1/2 tsp black pepper.
4. 4. Crush 1 cup of cornflakes and sprinkle them over the vegetables to create a crunchy layer.
5. 5. Add 1 cup of grated cheddar cheese evenly over the cornflakes.
6. 6. Spread 1 can (10.5 oz) of undiluted cream of mushroom soup over the cheese layer.
7. 7. Bake the casserole in the preheated oven for 30 minutes, or until the top is golden and bubbling.
8. 8. Remove from the oven and let it cool for 5 minutes before serving.