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Garden Casserole
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Recipe Information
A good main meal or a perfect side dish, anyway you have it, it's great



  • 2 lbs (.9 kg). eggplant, peeled
  • 5 tsp (25 ml) salt, divided
  • 1/4 cup (60 ml) olive oil
  • 2 medium onions, finely chopped
  • 2 cloves garlic, minced
  • 2 medium zucchini, sliced 1/2" thick
  • 5 medium tomatoes, peeled and chopped
  • 2 stalks cerlery, sliced
  • 1/4 cup (60 ml) parsley
  • 1 tbsp (15 ml) dried basil
  • 1/4 tsp (1 ml) pepper
  • 1/2 cup (125 ml) grated Romano cheese
  • 1 cup (225 ml) Italian bread crumbs
  • 2 tbsp (30 ml) melted butter
  • 1 cup (225 ml) shredded mozzarella cheese
  • Cut egg plant into 1/2" thick slices; sprinkle both sides with 3 tsp (15 ml) salt.
  • Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water, drain and dry on paper towels.
  • Cut egg plant into 1/2" cubes; saute in oil til lightly browned.
  • Add onions, garlic, and zucchini; cook 3 minutes.
  • Add tomatoes, celery, parsley, basil, pepper and remaining salt; bring to a boil.
  • Reduce heat; stir in Romano cheese.
  • Pour into a greased 9x13 baking dish.
  • Combine crumbs and butter; sprinkle on top.
  • Bake uncovered at 375 for 15 minutes.
  • Sprinkle with mozzerella.
  • Bake 5 minutes longer.
Prep time approx. 35 min. Cook time approx. 40 - 45 min. Cal. 200, chol. 22 mg., carb.17.7 g.

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