Serves: 12
Total Calories: 270
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 Garden Casserole recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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