vegtable casserole

vegtable casserole

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  • 13 pounds zucchini, cut into ¼ inch slices

  • ⅓ cup plus 3 tablespoons virgin olive oil

  • 1½ cups water

  • 13 pounds eggplant, cut into cubes

  • ¼ cup Italian herb seasoning

  • 1 gallon plus 9 cups canned peeled tomatoes, drained and chopped

  • 6¾ pounds low fat ricotta cheese

  • 3 cups grated Parmesan cheese

  • 13 eggs, beaten

  • 1½ cups parsley, chopped

  • 6¼ cups seasoned bread crumbs


Heat oven to 350 degrees 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. 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. NOTE: Can be made ahead and re-warmed in the oven


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