Garden Casserole
TOTAL TIME: Prep: 25 min. + standing Bake: 20 min.
YIELD: 12 servings.
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
Ingredients
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2 pounds eggplant, peeled
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5 teaspoons salt, divided
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1/4 cup olive oil
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2 medium onions, finely chopped
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2 medium zucchini, sliced 1/2 inch thick
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2 garlic cloves, minced
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5 medium tomatoes, peeled and chopped
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2 celery ribs, sliced
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1/4 cup minced fresh parsley
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1/4 cup minced fresh basil or 1 tablespoon dried basil
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1/2 teaspoon pepper
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1/2 cup grated Romano cheese
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1 cup seasoned bread crumbs
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2 tablespoons butter, melted
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1 cup shredded part-skim mozzarella cheese
Directions
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1.
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.
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2.
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 Romano cheese.
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3.
Pour into a greased 13x9-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.
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