Roasted Vegetable Casserole
Lisa Shroff
ingredients
- 1 med. Eggplant cut into 1 inch pieces
- 1 pkg. (12 oz) fresh mushrooms, cut into quarters
- 2 med. Zucchini, cut into 1 inch pieces
- 1 large onion chopped
- 2 T. olive oil
- 1 tsp salt
- 3/4 tsp oregano
- 3/4 tsp pepper, divided
- 1 loaf Italian bread (8oz), 6 1/2 cups cut into 1 inch pieces
- 2 cans (14 1/2 oz) Italian style stewed tomatoes
- 1 container (15 oz) part skim ricotta cheese
- 1 cup shredded part skim mozzarella cheese (4oz) divided
- 4 cup freshly grated Parmesan cheese
- 2 large eggs
- 1/4 cups fresh chopped basil
directions
- 1
1) Heat oven 450 degrees
- 2
2) Place eggplant, mushrooms, zucchini and onion in roaster pan.
- 3
3) Add olive oil, salt, oregano and 1/2 tsp pepper, tossing to coat.
- 4
4) Stir in bread cubes.
- 5
5) Roast this mixture for 10 minutes.
- 6
6) Stir and roast 10 to 15 minutes more, till tender.
- 7
7) Stir in stewed tomatoes.
- 8
8) Reduce oven to 375.
- 9
9) Combine ricotta cheese, 1/2 cup mozzarella, Parmesan, basil, eggs and 1/4 tsp pepper in bowl till blended.
- 10
10) Spoon half of vegetable mixture in 13 X 9 inch dish.
- 11
11) Top with cheese mixture, then remaining vegetable mixture.
- 12
12) Sprinkle with remaining 1/2 cup mozzarella cheese.
- 13
13) Bake 20 to 25 minutes.
Source: Becky
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