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Garden Casserole |
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Serves: 12 Print this RecipeThis 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. Phyllis Hickey Bedford, New Hampshire 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 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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