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Garden Casserole

 Garden Casserole
This delicious cheesy casserole is made with the bounty from my garden. The dish includes a sunny medley of summer vegetables like eggplant, zucchini and tomatoes. It's so nice to cook with those abundant crops. -Phyllis Hickey, Bedford, New Hampshire
12 ServingsPrep: 25 min. + standing Bake: 20 min.


  • 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 (4 ounces) shredded part-skim mozzarella cheese


  • 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.
  • 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

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Garden Casserole (continued)

Directions (continued)

  • Romano cheese.
  • Pour into a greased 13-in. x 9-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. Yield: 12 servings.