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Prep Time: 35 Minutes Cook Time: 5 Minutes |
Ready In: 40 Minutes Servings: 12 |
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A great Lenten casserole. Got this from a little gal in New Hampshire. Prep time and cook time are guesses Ingredients:
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 |
Directions:
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.
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