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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    Return to GROWLIES Index here