Cafeteria-Style Eggplant Casserole - cooking recipe

Ingredients

1 lb. eggplant
6 green onions and tops, sliced
1 rib celery, chopped
2 Tbsp. margarine
1 (14.5 oz.) can stewed tomatoes
1 1/2 c. dry herb stuffing mix
salt and pepper to taste
1/2 c. Mozzarella cheese

Preparation

Peel eggplant and cut into 1-inch cubes.
In a 2-quart casserole, combine eggplant, onions, celery and margarine.
Cover and microwave on High power 8 to 10 minutes; do not drain.
Add stewed tomatoes, including liquid, stuffing mix, stock, salt and pepper.
Re-cover and microwave on High power 4 minutes.
Top with cheese and microwave on High power 1 minute or until cheese melts. Makes 6 servings.
This casserole freezes well.