Vegetable casserole
Vegetable casserole
Ingredients/Components
- salt - 1 item
- oil - 1 item
- grated Parmesan cheese - 2 c
- mushrooms - 1 lb
- large tomatoes, sliced - 2 item
- shredded Mozzarella - 1/2 c
- large tomatoes, chopped - 3 item
- large zucchini, sliced - 2 item
- oregano, salt and pepper - 1 item
- large green pepper, seeded and diced - 1 item
- medium eggplants, peeled and sliced crosswise in circles 1/2-inch thick - 2 item
- bunch fresh spinach, washed - 1 item
How to make vegetable casserole:
Put eggplant in colander; sprinkle with salt and allow to stand 30 minutes. Rinse well and pat dry. Heat 3 tablespoons oil in large skillet; saute until lightly browned. Preheat oven to 375°. Layer half the eggplant, mushrooms, green peppers, sliced tomatoes, spinach, cheese and chopped tomatoes in greased 5 to 6-quart casserole. Sprinkle generously with oregano, salt and pepper. Repeat layering. Bake uncovered 30 to 40 minutes until veggies are tender. Sprinkle with 1/2 cup Mozzarella cheese and bake 5 minutes more.Recipe categories: Side dish, Main dish, Casseroles.
Rating:
Related ingredients:
sugar, eggs, pkg, sour cream, salt, stick margarine, brown sugar, eggs, well beaten
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