Garden Casserole

* Exported from MasterCook *

Garden Casserole

Recipe By : Sue Klapper
Serving Size : 12 Preparation Time :0:30
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds eggplant -- peeled and sliced
5 teaspoons salt -- divided
1/4 cup oil
2 medium onions -- finely chopped
2 cloves garlic -- minced
2 medium zucchini -- sliced
5 medium tomatoes -- peeled, chopped
2 celery ribs -- sliced
1/4 cup fresh parsley
1/4 cup fresh basil
1/2 teaspoon pepper
1/2 cup romano cheese -- grated
1 cup dry italian bread crumbs
2 tablespoons butter or margarine -- melted
1 cup mozzarella cheese -- shredded

Cut eggplant into 1/2 inch thick slices; sprinkle both sides
with 3 teaspoons salt. Place in deep dish; cover and let stand for 30 minutes.
Rinse with cold water; drain and dry on paper towels. Cut into 1/2 inch cubes
and saute 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 9 x 13
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. Source: Taste of Home Magazine; June/July
1995.





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