Vegetable Casserole --- 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 --- 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. --- 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. |