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EGGPLANT-ZUCCHINI CASSEROLE




Source of Recipe


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List of Ingredients






2 (8 oz. each) cans tomato sauce
1/4 c. water
2 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. oregano
2 med. cloves garlic, crushed
1 med. eggplant, peeled and cut into 1/4 inch slices
2 med. zucchini squash, unpeeled and cut in 1/4 inch slices
1 c. uncooked spaghetti which has been broken into 1-inch pieces
3 med. stalks celery, coarsely chopped
1 med. green pepper, coarsely chopped
8 oz. (about) Mozzarella cheese slices, cut in 18 pieces about 2 inches wide and 3 1/2 inches long

Combine tomato sauce, water, Worcestershire sauce, salt, oregano and garlic. Mix well. Arrange half of eggplant slices in single layer in greased, shallow casserole (9 x 13 inches). Arrange half of squash slices, half of spaghetti, half of celery, then half of green pepper evenly on top of eggplant. Evenly space nine of the cheese slices on top. Spoon on half of the tomato mixture. Repeat layers. Bake, covered, in oven preheated to 350 degrees about 1 hour and 15 minutes or until vegetables are done. Serves 8.


Recipe