Ingredients
1 Tbsp butter
1 very small eggplant, chopped
6 mushrooms, sliced
2 cloves of garlic, minced
several stalks of asparagus, cut in bite sized pieces
(You could use any vegetables you like. Butternut squash would have been good with this, also broccoli, zucchini, carrots – let your pantry and your imagination be your guide.)
1/4 c sherry
1 tsp salt
1/2 tsp pepper
Alfredo sauce
grated Parmesan cheese
Provolone cheese
Directions
Preheat oven to 350 degrees.
In small skillet melt butter add eggplant, mushrooms, and garlic and sauté until softened and lightly browned.
Add sherry and asparagus and cook till sherry evaporates.
In a small baking dish or casserole add 1/3 of the vegetable mixture and top with 2 to 3 Tbsp Alfredo sauce and 1 Tbsp grated Parmesan cheese. Top this with an egg roll wrapper.
Repeat for a 2nd layer. Top the 2nd layer with the rest of the vegetables, 2 to 3 Tbsp of sauce and Provolone cheese to cover.
Bake for about 20 minutes until brown and bubbly.