Vegetarian cheese casserole

I was reading the book Dutch Oven Cooking 4th edition by John G. Ragsdale and I came to the realization that the recipes were not adapted to Dutch oven cooking.  These were recipies that could be made on the stove or in the oven at home.  The only difference might be the use of easy to store ingredients or putting the dough into a pan that fits into the circular oven instead of a cookie sheet.

With that thought, many cooking experiences open up to us.

Enjoy this vegetarian casserole.

2 med eggplants peeled and cubed
1 egg
1 cup cottage cheese
1 10.75 oz can mushroom or tomato soup
1 Tablespoon Italian seasoning
4 oz Mozzarella cheese
1 cup bread or cracker crumbs

1. Boil eggplant until tender (approx 5 min). Drain.
2. Beat egg and stir in with cottage cheese, soup, and seasoning. Stir in the eggplant and put into oiled pan or Dutch oven.
3. Place sliced cheese over mixture and sprinkle with crumbs.
4. Bake for 30 min.

You could use zucchini but don't boil.  This will be more watery than when using eggplant.