Thrifty Thursday: Baked Squash & Eggplant Casserole

This is a perfect, delicious side dish for just about any meal. When the squash roasts, it tastes buttery and succulent....yummm. We served it with ribs and a baked potato for a nice hearty dinner, but it would be a lovely light lunch on it's own. It goes a long way and is great for a large family or a crowd of friends! I saw Sunny Anderson make this on her show on the Food Network. My special touch for this one is the topping-- I added graham crackers for sweetness and potato chips(!!!) for a nice salty crunch. Here's my adaptation.

Ingredients

olive oil
2 large yellow squash, sliced into discs
2 large zucchini, sliced into discs
1 small eggplant, sliced into discs
salt and pepper
paprika
1/2 cup breadcrumbs (homemade or store-bought)
1/2 cup Parmesan cheese, shredded
2 graham crackers, crushed
handful potato chips, crushed
dried thyme

Directions

• Preheat the oven to 350.
• Brush a little olive oil on the bottom of a casserole dish.
• Layer the squash, zucchini, and eggplant in the dish in an overlapping pattern.
• Sprinkle the top with salt, pepper, paprika, and a little extra olive oil.
• In a separate bowl, combine the breadcrumbs, cheese, crackers, chips, and thyme and mix well. Add a bit of olive oil to the mixture and combine until it has soaked into the breadcrumbs. 
• Sprinkle the breadcrumb mixture on top of the vegetables and bake for 30 minutes.
• Enjoy!