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Casserole, Vegetable II (D)
Source: Unknown
Serves: 6

1 medium eggplant (1-1/4 lbs.), cut into 1" pieces
1 package (12 oz.) fresh mushrooms, each cut in half
or into quarters, if large
2 medium zucchini, cut into 1" pieces
1 large onion, chopped
2 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon oregano
3/4 teaspoon freshly ground pepper, divided
1 loaf Italian bread (8 oz.), cut into 1" cubes
(6-1/2 cups)
2 cans (14-1/2 oz. each) Italian-style stewed tomatoes
1 container (15 oz.) part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese (4 oz.), divided
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil
2 large eggs

Heat oven to 450°F.

Place eggplant, mushrooms, zucchini, and onion in large roasting or broiler pan. Add olive oil, salt, oregano, and 1/2 teaspoon pepper, tossing to coat. Stir in bread cubes.

Roast vegetables and bread cubes 10 minutes. Stir; roast 10 to 15 minutes more until vegetables are tender. Stir in stewed tomatoes.

Reduce oven temperature to 375°F. Combine ricotta cheese, 1/2 cup shredded mozzarella, Parmesan, basil, eggs and remaining 1/4 teaspoon pepper in medium bowl until blended.

Spoon half of vegetable mixture evenly into bottom of 13"x9" baking dish. Top with cheese mixture, then remaining vegetable mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 20 to 25 minutes until bubbly.

Poster's Notes:
Sounds good, hope it is.

Posted by Nana Gloria

Nutritional Info Per Serving: N/A