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“A great Lenten casserole. Got this from a little gal in New Hampshire. Prep time and cook time are guesses”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

Directions

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

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