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Italian Garden Casserole

Total Time

Prep: 25 min. Bake: 20 min.


12 servings

This casserole includes a medley of eggplant, zucchini and tomatoes.


  • 2 pounds eggplant, peeled
  • 2 tablespoons 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
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil or 1 tablespoon dried basil
  • 1 teaspoon salt-free seasoning blend
  • 1/2 teaspoon pepper
  • 1/2 cup grated Romano cheese
  • 1 cup dry bread crumbs
  • 2 tablespoons butter, melted
  • 1 cup shredded part-skim mozzarella cheese


  1. Cut eggplant into 1/2-in. thick slices, then cut into 1/2-in. cubes. In a nonstick skillet, saute eggplant in oil until lightly browned, about 5 minutes. Add onions, garlic and zucchini; cook 3 minutes. Add the tomatoes, celery, parsley, basil, seasoning blend and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. Remove from the heat; stir in Romano cheese. Pour into greased 13x9-in. baking dish coated with cooking spray. Combine crumbs and butter; sprinkle on top.
  3. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

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