---------- Recipe via Meal-Master (tm) v8.x [from Now You're Cooking!]
 
       Title: Garden Casserole
  Categories: vegetables
       Yield: 12 servings
 
       2 lb eggplant; peeled and sliced
       5 ts salt; divided
     1/4 c  oil
       2 md onions; finely chopped
       2    garlic; minced
       2 md zucchini; sliced
       5 md tomatoes; peeled, chopped
       2    celery ribs; sliced
     1/4 c  fresh parsley
     1/4 c  fresh basil
     1/2 ts pepper
     1/2 c  romano cheese; grated
       1 c  dry italian bread crumbs
       2 tb butter or margarine; melted
       1 c  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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