Roasted Vegetable Casserole, Lhj
| Yield: | 6 Servings |
| Categories: | Vegetables |
| 1 | md | Eggplant; cut in 1" pieces |
| 12 | oz | Fresh mushrooms; cut in half or |
| 2 | md | Zucchini; cut in 1" pieces |
| 1 | lg | Onion; chopped |
| 2 | tb | Olive oil |
| 1 | ts | Salt |
| 3/4 | ts | Oregano |
| 3/4 | ts | Freshly ground pepper; divided |
| 1 | Loaf italian bread; cut in 1" cubes | |
| 29 | oz | Italian-style stewed tomatoes; 2 cans |
| 15 | oz | Ricotta cheese; part skim milk |
| 1 | c | Shredded part-skim mozzarella cheese; divided |
| 1/4 | c | Freshly grated parmesan cheese |
| 1/4 | c | Chopped fresh basil |
| 2 | lg | Eggs |
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