Garden Casserole

Name: Garden Casserole
Ingredients: 2 pounds eggplant, peeled; 5 teaspoons salt, divided; 1/4 cup olive oil; 2 medium onions, finely chopped; 2 medium zucchini, sliced 1/2 inch thick; 2 garlic cloves, minced; 5 medium tomatoes, peeled and chopped; 2 celery ribs, 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 seasoned bread crumbs; 2 tablespoons butter, melted; 1 cup shredded part-skim mozzarella cheese

15 ingredients

3 steps

Ingredients

2 pounds eggplant, peeled
5 teaspoons salt, divided
1/4 cup olive oil
2 medium onions, finely chopped
2 medium zucchini, sliced 1/2 inch thick
2 garlic cloves, minced
5 medium tomatoes, peeled and chopped
2 celery ribs, 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 seasoned bread crumbs
2 tablespoons butter, melted
1 cup shredded part-skim mozzarella cheese

Directions

1

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.
2

Cut eggplant into 1/2-in. cubes. Transfer to a large skillet; saute in oil until lightly browned. Add onions and zucchini; cook 3 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese.
3

Pour into a greased 13x9-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.