Garden Casserole

• 2 pounds eggplant, peeled
• 5 teaspoons salt, divided
• 1/4 cup olive oil
• 2 medium onions, finely chopped
• 2 medium zucchini, sliced 1/2 inch thick
• 2 garlic cloves, minced
• 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
• 1/2 teaspoon pepper
• 1/2 cup grated Romano cheese
• 1 cup seasoned bread crumbs
• 2 tablespoons butter, melted
• 1 cup shredded part-skim mozzarella cheese

1. Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels.
2. Cut eggplant into 1/2-in. cubes. Transfer to a large skillet; saute in oil until lightly browned. Add onions and zucchini; cook 3 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese.
3. Pour into a greased 13x9-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375u0b0 for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

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

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