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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This casserole includes a medley of eggplant, zucchini and tomatoes. Ingredients:
2 pounds eggplant, peeled |
2 tablespoons 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 |
1/4 cup minced fresh parsley |
1/4 cup minced fresh basil or 1 tablespoon dried basil |
1 teaspoon salt-free seasoning blend |
1/2 teaspoon pepper |
1/2 cup grated romano cheese |
1 cup dry bread crumbs |
2 tablespoons butter, melted |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Cut eggplant into 1/2-in. thick slices, then cut into 1/2-in. cubes. In a nonstick skillet, saute eggplant in oil until lightly browned, about 5 minutes. Add onions, garlic and zucchini; cook 3 minutes. Add the tomatoes, celery, parsley, basil, seasoning blend and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Remove from the heat; stir in Romano cheese. Pour into greased 13-in. x 9-in. baking dish coated with cooking spray. Combine crumbs and butter; sprinkle on top.
3. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 12 servings.
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