Garden Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: This delicious cheesy casserole is made with the bounty from my garden. The dish includes a sunny medley of vegetables like eggplant, zucchini and tomatoes. It's so nice to cook with those abundant crops.
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