Garden Casserole

• 2 lbs (.9 kg). eggplant, peeled
• 5 tsp (25 ml) salt, divided
• 1/4 cup (60 ml) olive oil
• 2 medium onions, finely chopped
• 2 cloves garlic, minced
• 2 medium zucchini, sliced 1/2" thick
• 5 medium tomatoes, peeled and chopped
• 2 stalks cerlery, sliced
• 1/4 cup (60 ml) parsley
• 1 tbsp (15 ml) dried basil
• 1/4 tsp (1 ml) pepper
• 1/2 cup (125 ml) grated Romano cheese
• 1 cup (225 ml) Italian bread crumbs
• 2 tbsp (30 ml) melted butter
• 1 cup (225 ml) shredded mozzarella cheese

1. Cut egg plant into 1/2" thick slices; sprinkle both sides with 3 tsp (15 ml) salt.
2. Place in a deep dish; cover and let stand for 30 minutes.
3. Rinse with cold water, drain and dry on paper towels.
4. Cut egg plant into 1/2" cubes; saute in oil til lightly browned.
5. Add onions, garlic, and zucchini; cook 3 minutes.
6. Add tomatoes, celery, parsley, basil, pepper and remaining salt; bring to a boil.
7. Reduce heat; stir in Romano cheese.
8. Pour into a greased 9x13 baking dish.
9. Combine crumbs and butter; sprinkle on top.
10. Bake uncovered at 375 for 15 minutes.
11. Sprinkle with mozzerella.
12. Bake 5 minutes longer.

salt, olive oil, onions, garlic, zucchini, tomatoes, stalks cerlery, parsley, basil, pepper, romano cheese, italian bread crumbs, butter, mozzarella cheese

Taken from online-cookbook.com/goto/cook/rpage/0016B5 (may not work)