Garden Casserole Recipe

Name: Garden Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. eggplant, peeled and sliced; 1-2/3 tbsp. salt, divided; 1/4 cup oil; 2 md. onions, finely chopped; 2 cloves garlic, minced; 2 md. zucchini, sliced; 5 md. tomatoes, peeled and chopped; 2 ribs celery, sliced; 1/4 cup fresh parsley; 1/4 cup fresh basil; 1/2 tsp. pepper; 1/2 cup Romano cheese, grated; 1 cup dry Italian bread crumbs; 2 tbsp. butter; margarine, melted; 1 cup Mozzarella cheese, shredded

Servings: persons

2 lb. eggplant, peeled and sliced
1-2/3 tbsp. salt, divided
1/4 cup oil
2 md. onions, finely chopped
2 cloves garlic, minced
2 md. zucchini, sliced
5 md. tomatoes, peeled and chopped
2 ribs celery, sliced
1/4 cup fresh parsley
1/4 cup fresh basil
1/2 tsp. pepper
1/2 cup Romano cheese, grated
1 cup dry Italian bread crumbs
2 tbsp. butter
margarine, melted
1 cup Mozzarella cheese, shredded

1
Cut eggplant into 1/2 inch thick slices; sprinkle both sides with 3 teaspoons salt.
2
Place in deep dish; cover and let stand for 30 minutes.
3
Rinse with cold water; drain and dry on paper towels.
4
Cut into 1/2-inch cubes and saute in oil until lightly browned; about 5 minutes.
5
Add onions, garlic, and zucchini; cook 3 minutes.
6
Add tomatoes, celery, parsley, basil, pepper, and remaining salt; bring to a boil.
7
Reduce heat; cover and simmer for 10 minutes.
8
Remove from the heat; stir in romano cheese.
9
Pour into a greased 9x13 baking dish.
10
Combine crumbs and butter; sprinkle on top.
11
Bake, uncovered, at 375F for 15 minutes.
12
Sprinkle with mozzarella cheese.
13
Return to the oven for 5 minutes or until cheese is melted.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lb. eggplant, peeled and sliced, 1-2/3 tbsp. salt, divided, 1/4 cup oil, 2 md. onions, finely chopped, and more.

Yes, Garden Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Casserole

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