Ingredients
| 2 lbs. | eggplant, peeled and sliced | | 1-2/3 tbsp. | salt, divided | | 1/4 cup | oil | | 2 | md. onions, finely chopped | | 2 cloves | garlic, minced | | 2 | md. zucchini, sliced | | 5 | md. tomatoes, peeled and chopped | | 2 | ribs celery, sliced | | 1/4 cup | fresh parsley | | 1/4 cup | fresh basil | | 1/2 tsp. | pepper | | 1/2 cup | Romano cheese, grated | | 1 cup | dry Italian bread crumbs | | 2 tbsp. | butter or | | margarine, melted | | 1 cup | Mozzarella cheese, shredded |
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Instructions
Cut eggplant into 1/2 inch thick slices; sprinkle both sides with 3 teaspoons salt. Place in deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels. Cut into 1/2-inch cubes and sauté in oil until lightly browned; about 5 minutes. Add onions, garlic, and zucchini; cook 3 minutes. Add tomatoes, celery, parsley, basil, pepper, and remaining salt; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in romano cheese. Pour into a greased 9x13 baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375°F for 15 minutes. Sprinkle with mozzarella cheese. Return to the oven for 5 minutes or until cheese is melted.
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