*  Exported from  MasterCook  *
 
                              Garden Casserole
 
 Recipe By     : Sue Klapper
 Serving Size  : 12   Preparation Time :0:30
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        eggplant -- peeled and sliced
    5      teaspoons     salt -- divided
      1/4  cup           oil
    2      medium        onions -- finely chopped
    2      cloves        garlic -- minced
    2      medium        zucchini -- sliced
    5      medium        tomatoes -- peeled, chopped
    2                    celery ribs -- sliced
      1/4  cup           fresh parsley
      1/4  cup           fresh basil
      1/2  teaspoon      pepper
      1/2  cup           romano cheese -- grated
    1      cup           dry italian bread crumbs
    2      tablespoons   butter or margarine -- melted
    1      cup           mozzarella cheese -- shredded
 
 Cut eggplant into 1/2 inch thick slices; sprinkle both sides
 with 3 teaspoons salt.	Place in deep dish; cover and let stand for 30 minutes. 
Rinse with cold water; drain and dry on paper towels.  Cut into 1/2 inch cubes
and saute in oil until lightly browned; about 5 minutes.  Add onions, garlic,
 and zucchini; cook 3 minutes.  Add tomatoes, celery, parsley, basil, pepper, and
remaining salt; bring to a boil.
   Reduce heat; cover and simmer for 10 minutes.  Remove from the heat; stir in
 romano cheese.  Pour into a greased 9 x 13
 baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375
for 15 minutes.  Sprinkle with mozzarella cheese.  Return to the oven for 5
minutes or until cheese is melted.   Source:  Taste of Home Magazine; June/July
1995.
 
 
 
 
 
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