Garden Casserole

"A great Lenten casserole. Got this from a little gal in New Hampshire. Prep time and cook time are guesses"
 
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Ready In:
1hr 15mins
Ingredients:
15
Serves:
12
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ingredients

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directions

  • Preheat oven to 375F. Cut eggplant into 1/2" thick slices; sprinkle both sides with 3 teaspoons
  • salt.
  • Place in a deep dish; cover and let stand for 30 minute Rinse with cold water; drain and dry on paper towels.
  • Cut eggplant in 1/2" cubes; saute in oil til lightly browned.
  • Add onions, garlic and zucchini; cook 3 minute Add tomatoes, celery, parsley, basil, pepper and remaining salt; bring to a boil.
  • Reduce heat; cover and simmer for 10 minute Remove from heat; stir in Romano cheese.
  • Pour into a greased 9 x 13 baking dish.
  • Combine crumbs and butter; sprinkle on top.
  • Bake, uncovered, for 15 minutes. Sprinkle with mozzarella.
  • Bake 5 minutes longer.

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RECIPE SUBMITTED BY

I'm 65 years old and have been cooking since I was 10. My first meal was Thanksgiving dinner with all the trimmings. My mother talked me through everything. She hated to cook. I'm completely the opposite, I love to cook and try different things. been married for 42 years and have 3 kids. Two girls and a boy, four grandchildren that I spoil rotten. Had a stroke 1 year ago but it's not stopping me. My second love is camping.
 
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