Garden Casserole

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 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 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



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