vegtable casserole

By carlaschwartz

Ingredients

• 13 pounds zucchini, cut into 1/4 inch slices
• 1/3 cup plus 3 tablespoons virgin olive oil
• 1 1/2 cups water
• 13 pounds eggplant, cut into cubes
• 1/4 cup Italian herb seasoning
• 1 gallon plus 9 cups canned peeled tomatoes, drained and chopped
• 6 3/4 pounds 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

Details

Servings 50
Adapted from recipegoldmine.com

Preparation

Step 1

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