GARDEN CASSEROLE

Garden Casserole image

Number Of Ingredients 15

2 pounds eggplant, peeled
5 teaspoons salt, divided
1/4 cup olive oil or vegetable oil
2 medium onions, finely chopped
2 cloves garlic, minced
2 medium zucchini, sliced 1/2 inch thick
5 medium tomatoes, peeled and chopped
2 ribs celery, sliced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup grated Romano cheese
1 cup dry Italian bread crumbs
2 tablespoons butter or margarine, melted
1 cup (4 ounces) shredded mozzarella cheese

Steps:

Cut eggplant into 1/2-in.-thick slices sprinkle both sides with 3 teaspoons salt. Place in a deep dish cover and let stand for 30 minutes. Rinse with cold water drain and dry on paper towels. Cut into 1/2-in. cubes and sauté in oil until lightly browned, about 5 minutes. Add onions, garlic and zucchini cook 3 minutes. Add tomatoes, celery, parsley, basil, pepper and remaining salt bring to a boil. Reduce heat cover and simmer for 10 minutes. Remove from the heat stir in Romano cheese. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Combine crumbs and butter sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Return to the oven for 5 minutes or until cheese is melted.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves