Garden Casserole

• 2 lbs eggplants, peeled
• 5 teaspoons salt, divided
• 14 cup olive oil
• 2 medium onions, finely chopped
• 2 cloves garlic, minced
• 2 medium zucchini, slice 1/2 inch thick
• 5 medium tomatoes, peeled and chopped
• 2 stalks celery, sliced
• 14 cup minced parsley
• 1 tablespoon dried basil
• 14 teaspoon pepper
• 12 cup grated romano cheese
• 1 cup Italian breadcrumbs
• 2 tablespoons melted butter
• 1 cup shredded mozzarella cheese

1. Preheat oven to 375F.
2. Cut eggplant into 1/2" thick slices; sprinkle both sides with 3 teaspoons
3. salt.
4. Place in a deep dish; cover and let stand for 30 minute Rinse with cold water; drain and dry on paper towels.
5. Cut eggplant in 1/2" cubes; saute in oil til lightly browned.
6. Add onions, garlic and zucchini; cook 3 minute Add tomatoes, celery, parsley, basil, pepper and remaining salt; bring to a boil.
7. Reduce heat; cover and simmer for 10 minute Remove from heat; stir in Romano cheese.
8. Pour into a greased 9 x 13 baking dish.
9. Combine crumbs and butter; sprinkle on top.
10. Bake, uncovered, for 15 minutes.
11. Sprinkle with mozzarella.
12. Bake 5 minutes longer.

eggplants, salt, olive oil, onions, garlic, zucchini, tomatoes, stalks celery, parsley, basil, pepper, romano cheese, italian breadcrumbs, butter, mozzarella cheese

Taken from www.food.com/recipe/garden-casserole-100912 (may not work)