Greek Cheesesteak Casserole

Tonight’s dinner was inspired by a confluence of several factors. And yes, that tends to happen a lot.
1. There was some leftover steak and sauteed onions for a cheesesteak, but no more rolls and not enough for a whole meal.
2. A recent Facebook discussion on mashed cauliflower and turnips
3. My Greek lunch the other day of moussaka and pasticcio.

.Preheat oven to 425 and bring large pot of salted water to boil
. Slice one eggplant, salt on both sides and allow water to drain off.
. Peel rutabaga and yam and 2 medium potatoes
. Boil root vegetables until tender, drain but reserve water
.Wipe off eggplant and fry in light olive oil until slightly soft and browned on both sides.
. Boil half pound of small shells or other pasta until al dente in same water
. Drain vegt and Mash with butter and milk
. Mix leftover meat and onions with half jar of cheese wiz and pasta
. Line casserole dish with eggplant slices
. Add pasta-meat filling over eggplant
. Top with mash
. Bake in oven until hot and starting to brown

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