Italian Garden Casserole

• 2 pounds eggplant, peeled
• 2 tablespoons olive oil
• 2 medium onions, finely chopped
• 2 garlic cloves, minced
• 2 medium zucchini, sliced 1/2 inch thick
• 5 medium tomatoes, peeled and chopped
• 2 celery ribs, sliced
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh basil or 1 tablespoon dried basil
• 1 teaspoon salt-free seasoning blend
• 1/2 teaspoon pepper
• 1/2 cup grated Romano cheese
• 1 cup dry bread crumbs
• 2 tablespoons butter, melted
• 1 cup shredded part-skim mozzarella cheese

1. Cut eggplant into 1/2-in. thick slices, then cut into 1/2-in. cubes. In a nonstick skillet, saute eggplant in oil until lightly browned, about 5 minutes. Add onions, garlic and zucchini; cook 3 minutes. Add the tomatoes, celery, parsley, basil, seasoning blend and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Remove from the heat; stir in Romano cheese. Pour into greased 13x9-in. baking dish coated with cooking spray. Combine crumbs and butter; sprinkle on top.
3. Bake, uncovered, at 375u0b0 for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

eggplant, olive oil, onions, garlic, zucchini, tomatoes, celery, fresh parsley, fresh basil, salt, pepper, romano cheese, bread crumbs, butter, mozzarella cheese

Taken from www.tasteofhome.com/recipes/italian-garden-casserole/ (may not work)