Tuesday, August 3, 2010

Eggplant Zucchini Casserole and an Award!

Remember the photo contest I mentioned a while back, over at Rachel's blog? Well, one out of my four pictures took second!  Thank-you so much Rachel and to all who voted!

Now, on to other things...

Eggplant Zucchini Casserole

Even if you don't care for eggplant, don't run away yet! I'm not a huge fan of it but I really love this recipe. A wonderful bonus is: It's A vegaterian dish!  OK, here's the recipe. Try it out and let me know what you think! 

Three 8oz cans of tomato/spaghetti sauce

1/4 cup water

2 tsp Worcestershire sauce

1 tsp Salt

1/2 tsp oregano

2 cloves garlic minced

1 eggplant-peeled and cut into 1/4 m. slices

2 medium zucchini unpeeled - 1/4 in. slices

1 cup uncooked spaghetti broken into pieces

3 stalks celery chopped

1 green pepper chopped

8 oz. mozzerella grated or cut in slices

(Or combo of Swiss and mozzarella)

Combine tomato sauce/water/worcestershire sauce/salt/oregano/garlic.
Mix well.

Arrange 1/2 of eggplant in single layer in greased casserole dish.

Arrange 1/2 of zucchini/1/2 of sphagetti/1/2 of celery/1/2 of green pepper on top of eggplant.

Add 1/2 of cheese on top of that and Romano/or parmeson cheese.

Spoon on 1/2 of tomato mixture

Repeat layers

Cover and bake 1 1/2 hours at 375 degrees.

*Casserole will keep in oven for additional hour with heat turned off-depending on how you cook it, you may need to let it sit before cutting and serving.
This tastes even better the 2nd day! Freezes very well!



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