This is a print preview of "Eggplant Zucchini Casserole" recipe.

Eggplant Zucchini Casserole Recipe
by CookEatShare Cookbook

Eggplant Zucchini Casserole
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  Servings: 6

Ingredients

  • 2 zucchini
  • 1 lg. eggplant
  • 1/2 c. minced celery
  • 1/2 c. minced green pepper
  • 1 c. spaghetti, broken in pcs (cooked)
  • 2 cans tomato sauce
  • 2 teaspoon Worcestershire sauce
  • 2 cloves garlic, chopped
  • 6 ounce. sliced Mozzarella cheese
  • 1/4 c. water
  • 1 teaspoon salt
  • 1/2 teaspoon oregano

Directions

  1. Peel and slice eggplant. Slice zucchini. Mix tomato sauce, water, Worcestershire sauce, salt, garlic and oregano. Put 1/2 of eggplant in shallow baking dish. Cover with 1/2 of zucchini, green pepper, celery and spaghetti. Put on 1/2 cheese and 1/2 of tomato mix. Repeat layers. Cover. Bake at 350 degrees for 1 hour.