| 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 <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: Sue Klapper
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