Vegetable Casserole
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13 lbs. zucchini, cut into 1/4 inch
slices
1/3 cup plus 3 Tbs. virgin olive
oil
1-1/2 cups water
13 lbs. eggplant, cut into cubes
1/4 cup Italian herb seasoning
1 gallon plus 9 cups canned peeled
tomatoes, drained and chopped
6-3/4 lbs. low fat ricotta cheese
3 cups grated Parmesan cheese
13 eggs, beaten
1-1/2 cups parsley, chopped
6-1/4 cups seasoned bread crumbs
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Preheat oven to 350°F. Place zucchini slices in a steamer
basket over boiling water. Cover saucepan and steam 2 minutes or until
almost tender. Drain zucchini on paper towels. Heat oil in a heavy nonstick
skillet over medium high heat. Sauté eggplant 2
minutes, stirring occasionally. Add water, cover skillet
and cook 3-4 minutes
until almost tender. Stir in herbs, tomato and salt and pepper
to taste.
Cover and simmer 5 minutes.
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Combine remaining ingredients, except bread crumbs, in a mixing
bowl.
Season with salt and pepper to taste. Arrange half the zucchini
slices
in the bottom of a shallow oiled baking pan. Top with a layer
of half the cheese
mixture. Add a layer of half the eggplant mixture over zucchini.
Repeat with
remaining zucchini, cheese and eggplant. Sprinkle with bread crumbs
and
bake 35 minutes Serves 50.
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Can be made ahead and rewarmed in the oven.
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