Garden Casserole

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 2 lbs eggplants, peeled
• 5 teaspoons salt, divided
• 1/4 cup olive oil
• 2 medium onions, finely chopped
• 2 cloves garlic, minced
• 2 medium zucchini, slice 1/2 inch thick
• 5 medium tomatoes, peeled and chopped
• 2 stalks celery, sliced
• 1/4 cup minced parsley
• 1 tablespoon dried basil
• 1/4 teaspoon pepper
• 1/2 cup grated romano cheese
• 1 cup italian breadcrumbs
• 2 tablespoons melted butter
• 1 cup shredded mozzarella cheese

Recipe

• 1 preheat oven to 375f. cut eggplant into 1/2" thick slices; sprinkle both sides with 3 teaspoons
• 2 salt.
• 3 place in a deep dish; cover and let stand for 30 minute rinse with cold water; drain and dry on paper towels.
• 4 cut eggplant in 1/2" cubes; saute in oil til lightly browned.
• 5 add onions, garlic and zucchini; cook 3 minute add tomatoes, celery, parsley, basil, pepper and remaining salt; bring to a boil.
• 6 reduce heat; cover and simmer for 10 minute remove from heat; stir in romano cheese.
• 7 pour into a greased 9 x 13 baking dish.
• 8 combine crumbs and butter; sprinkle on top.
• 9 bake, uncovered, for 15 minutes. sprinkle with mozzarella.
• 10 bake 5 minutes longer.