Free Recipe Garden Casserole 2
Recipe Type: H Recipes
Recipe Preparation: bake
Cooking Ingredients for Garden Casserole 2 Recipe
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
Garden Casserole 2 Preparation
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 <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Recipe by: Sue Klapper Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 12
How Do You Cook Garden Casserole 2?
If you know a better Garden Casserole 2 Recipe please comment below.