Title: Garden Casserole
Categories: Tasteofhome
Yield: 12 servings

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

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 by PookyPook
on Jan 24, 1998.

Recipe by: Sue Klapper

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