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Garden Casserole

Ingredients

  • 2 pounds eggplant, peeled
  • 5 teaspoons salt, divided
  • 1/4 cup olive oil
  • 2 medium onions, finely chopped
  • 2 garlic cloves, minced
  • 2 medium zucchini, sliced 1/2-inch thick
  • 5 medium tomatoes, peeled and chopped
  • 2 celery ribs, sliced *peeled swiss chard stem may be substituted for celery
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil
  • 1/2 teaspoon pepper
  • 1/2 cup grated Romano cheese
  • 1 cup dry Italian bread crumbs
  • 2 tablespoons butter, melted
  • 1 cup shredded mozzarella cheese

Directions

  1. Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels.

Cut eggplant into 1/2-in. cubes; sauté in oil until lightly browned. Add onions, garlic and zucchini; cook 3 minutes. Add tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese. Pour into greased 13-in. x 9-in. x 2-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375 degrees F for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

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