Name: Garden Casserole
Ingredients: 2 lb Eggplant; peeled and sliced; 5 ts Salt; divided; 1/4 c Oil; 2 md Onions; finely chopped; 2 Cloves garlic; minced; 2 md Zucchini; sliced; 5 md Tomatoes; peeled, chopped; 2 Celery ribs; sliced; 1/4 c Fresh parsley; 1/4 c Fresh basil; 1/2 ts Pepper; 1/2 c Romano cheese; grated; 1 c Dry italian bread crumbs; 2 tb Butter or margarine; melted; 1 c Mozzarella cheese; shredded

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Italian	Tasteofhome	12	servings

INGREDIENTS

2	lb	Eggplant; peeled and sliced
5	ts	Salt; divided
1/4	c	Oil
2	md	Onions; finely chopped
2		Cloves garlic; minced
2	md	Zucchini; sliced
5	md	Tomatoes; peeled, chopped
2		Celery ribs; sliced
1/4	c	Fresh parsley
1/4	c	Fresh basil
1/2	ts	Pepper
1/2	c	Romano cheese; grated
1	c	Dry italian bread crumbs
2	tb	Butter or margarine; melted
1	c	Mozzarella cheese; shredded

INSTRUCTIONS

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 saute 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. Source: Taste
of Home Magazine; June/July 1995.
Submitted to RecipeLu List by Ruth <[email protected]> by PookyPook
<[email protected]> on Jan 24, 1998.
Recipe by: Sue Klapper
Converted by MM_Buster v2.0l.

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