Garden Casserole

Garden Casserole

"This delicious cheesy casserole is made with the bounty from my garden. The dish includes a sunny medley of summer vegetables like eggplant, zucchini and tomatoes. It's so nice to cook with those abundant crops. -Phyllis Hickey, Bedford, New Hampshire"
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Ingredients

45 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  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.
  2. Cut eggplant into 1/2-in. cubes; saute 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.

Reviews

Read all reviews 15
  1. 19 Ratings

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Most helpful positive review

Snaps for Phyllis! This turned out wonderful. I'm always looking for a way to cook eggplant that isn't deep fried or bitter. This is it. I even varied it a bit because I didn't have all the ingr...

Most helpful critical review

good dish but not for the effort necessary. If I were to change anything, I would use more breadcrumbs and more Mozz (top fully covered) Thanks!

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Snaps for Phyllis! This turned out wonderful. I'm always looking for a way to cook eggplant that isn't deep fried or bitter. This is it. I even varied it a bit because I didn't have all the ingr...

good dish but not for the effort necessary. If I were to change anything, I would use more breadcrumbs and more Mozz (top fully covered) Thanks!

This is an awesome recipe. It was easy to make and I was suprised that everyone enjoyed it as much as they did. I cooked whole grain pasta and put them in the bottom of the dish before adding th...

Pretty tasty. Used about 1/2 the veggies and added a lb. of ground turkey.

I have alot of salmon from a summer in Alaska and toss a filet of shredded salmon into this casserole when I make it - I love it! I'll also substitute eggplant for yellow squash and potatoes. ...

Super way to use all those fresh veggies in the fall. My husband was wary but after his first bite he couldn't get enough. Even warmed up in the microwave the next day it was very good

The flavor was awesome! I had many compliments. I had a butternut squash to use and also added a hot pepper or two. The issue I had is that the meal was extremely liquidly. Next time may add...

I have made this recipe 4 times now and it is to die for. It is so full of flavour and makes an absolutely lovely dinner dish. Only thing is... it takes me THREE HOURS every time ! It is a lot o...

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