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Garden Casserole

Garden Casserole
This casserole includes a medley of eggplant, zucchini and tomatoes.
12 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 2 pounds eggplant, peeled
  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 2 garlic cloves, minced
  • 2 medium zucchini, sliced 1/2 inch thick
  • 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 teaspoon salt-free seasoning blend
  • 1/2 teaspoon pepper
  • 1/2 cup grated Romano cheese
  • 1 cup dry bread crumbs
  • 2 tablespoons butter, melted
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

  • Cut eggplant into 1/2-in. thick slices, then cut into 1/2-in. cubes.
  • In a nonstick skillet, saute eggplant in oil until lightly browned,
  • about 5 minutes. Add onions, garlic and zucchini; cook 3 minutes.
  • Add the tomatoes, celery, parsley, basil, seasoning blend and
  • pepper; bring to a boil. Reduce heat; cover and simmer for 10
  • minutes.
  • Remove from the heat; stir in Romano cheese. Pour into greased 13-in.
  • x 9-in. baking dish coated with cooking spray. Combine crumbs and
© Taste of Home 2013

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Garden Casserole (continued)

Directions (continued)

  • butter; sprinkle on top.
  • Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella
  • cheese. Bake 5 minutes longer or until cheese is melted. Yield: 12
  • servings.
Nutrition Facts: 1/12 recipe equals 134 calories, 6 g fat (0 saturated fat), 4 mg cholesterol, 161 mg sodium, 17 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013