2 pounds eggplant -- peeled and sliced
5 teaspoons salt -- divided
1/4 cup oil
2 medium onions -- finely chopped
2 cloves garlic -- minced
2 medium zucchini -- sliced
5 medium tomatoes -- peeled, chopped
2 celery ribs -- sliced
1/4 cup fresh parsley
1/4 cup fresh basil
1/2 teaspoon pepper
1/2 cup romano cheese -- grated
1 cup dry italian bread crumbs
2 tablespoons butter or margarine -- melted
1 cup mozzarella cheese -- shredded
- 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 saute 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 9 x 13 baking dish. Combine crumbs and butter; sprinkle on top.
- Bake, uncovered, at 375 for 15 minutes. Sprinkle with mozzarella cheese. Return to the oven for 5 minutes or until cheese is melted.
