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Garden Casserole

Ingredients

  • 2 pounds eggplant, peeled
  • 5 teaspoons salt, divided
  • 1/4 cup 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 *peeled swiss chard stem may be substituted for celery
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil
  • 1/2 teaspoon pepper
  • 1/2 cup grated Romano cheese
  • 1 cup dry Italian bread crumbs
  • 2 tablespoons butter, melted
  • 1 cup shredded mozzarella cheese

Directions

  1. Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels.

Cut eggplant into 1/2-in. cubes; sauté in oil until lightly browned. Add onions, garlic and zucchini; cook 3 minutes. Add tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese. Pour into greased 13-in. x 9-in. x 2-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375 degrees F for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

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The Good Farm is a certified organic farm raising vegetables, berries, flowers, and herbs for over 200 "farm share" members. Farmers John and Aimee Good specialize in providing the best quality and most flavorful varieties of the vegetables you love to eat - tomatoes, sweet corn, lettuce, and more!

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8112 Church Rd.
Germansville, PA 18053
484-262-0675
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