| EGGPLANT - ZUCCHINI CASSEROLE
2 zucchini
1 large. eggplant
1/2 cup of chopped celery
1/2 cup of chopped green pepper
1 cup of spaghetti, broken in pieces (cooked)
2 cans of tomato sauce
2 teaspoons of Worcestershire sauce
2 cloves garlic, minced
6 ounces of sliced Mozzarella cheese
1/4 cup of water
1 teaspoon of salt
1/2 teaspoon of oregano |
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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 mixture. Repeat layers. Cover. Bake at 350ºF. for 1 hour. |
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