All summer I cooked fresh veggies on the grill. Though shorter days and cooler nights mark the end of the summer growing season, there is still time to enjoy a few late bloomers like eggplant, zucchini and cabbage which are mighty tasty baked in the oven.

Turn a single eggplant into a meal for six by adding layers of ground beef and rice, onion and green peppers, tomatoes and herbs. Feed five with zucchini halves stuffed with layers of sausage, tomato and cheeses. Shredded cabbage makes a sensational side when baked with a creamy sauce, cheddar cheese and crunchy crushed corn flakes.

Sounds so comforting, doesn’t it?

Beef and Eggplant

Casserole

(A flavorful one-dish meal.)

1-pound lean ground beef

2 cloves garlic, minced

1 tsp. salt

1/2 tsp. pepper

1/2 cup uncooked long-grain white rice

2 pounds eggplant, cut into 1-inch cubes

2 T. olive oil

2 tsps. dried oregano

1 medium green bell pepper, sliced

1 medium onion, sliced

1 (28-ounce) can whole tomatoes, undrained and broken up

2 eggs, lightly beaten

1 T. heavy cream

Directions: In 4-quart Dutch oven cook beef with garlic, salt and pepper over medium-high heat, stirring often until brown. Drain off fat.

Stir in rice and cook about 1 1/2 minutes, or until translucent. Remove pan from heat. Place eggplant over meat mixture. Drizzle 1 tablespoon olive oil over eggplant. Crush 1 teaspoon oregano between palms and sprinkle over eggplant. Add a layer of green pepper and onion. Pour tomatoes over. Drizzle with remaining oil and oregano.

Bake, covered, in 350-degree F. oven 1 hour, or until eggplant is completely cooked. Beat eggs with cream and pour over casserole. Return to oven and bake 10 minutes, or until custard is set. Serves 6.

Scalloped Cabbage

2 cups crushed cornflakes

1/4 cup butter, melted

1 1/2-pound head green cabbage, shredded

1 large sweet onion, halved and thinly sliced

1/2 cup milk

1/2 cup mayonnaise

1 (10.5-ounce) can cream of celery soup

1 cup shredded sharp Cheddar cheese

Directions: Stir together cereal crumbs and melted butter. Spoon half of mixture into a lightly greased 11×7-inch baking dish. Top with cabbage and onion.

Stir together milk, mayonnaise and soup. Pour over cabbage and sprinkle with cheese and remaining cereal mixture. Bake, covered, in 350-degree F. oven for 1 hour. Serves 6.

Cheese and Sausage Stuffed Zucchini

(A little bit of work, but well worth it. Omit the sausage for a vegetarian meal.)

12 ounces pork sausage

1 large zucchini

3 eggs, beaten

1 cup Colby cheese, shredded

2 cups cottage cheese or ricotta

1 1/2 cups shredded Italian cheese blend

1/2 cup chopped onion

2 T. Italian seasoning

1/2 tsp. salt

1/2 tsp. pepper

1 pinch garlic salt, or powder

1/2 cup chopped tomatoes

Directions: Partially cook zucchini in microwave on HIGH for 5 minutes. Let cool about 10 minutes.

Meanwhile break up sausage and brown in deep skillet. Drain and set aside.

In medium bowl combine eggs, cheeses, onion and seasonings. When zucchini has cooled, slice in half lengthwise, remove seeds and rinse. Place both halves in buttered baking dish (size of pan depends on the size of the zucchini) and sprinkle with garlic salt. Layer the cooked sausage, tomatoes and cheese mixture in each half. Bake in preheated 350-degrees F. oven 40 minutes. Set oven to broil and broil 5 minutes to brown the cheese. Serves 4 to 5.