Yellow Squash Spaghetti Casserole - cooking recipe

Ingredients

4 medium yellow squash, peeled and sliced thin
1 small eggplant, peeled, sliced thin (optional)
1 quart spaghetti sauce (I like it with onion in it)
2/3 cup breadcrumbs (wheat or plain or Italian)
1/2 cup Egg Beaters egg substitute, substitute divided
2 cups cheddar cheese, divided (or mixture of your favorite cheeses)
1/2 cup parmesan cheese

Preparation

Preheat oven to 350\u00b0F.
Lightly grease 9x13-inch pan with non-stick spray.
Dump half of your squash and eggplant slices into the bottom of the pan.
Pour half of the spaghetti sauce over the veggies.
Sprinkle 1/3 cup of bread crumbs over sauce.
Trickle 1/4 cup of egg substitute over bread crumbs.
Top with cheddar cheese (or cheeses of your choice).
Repeat layers.
Top with Parmesan cheese.
Bake 40-45 minutes until veggies are tender and cheese is golden on top.
Let sit 10 minutes, serve and enjoy.