Ingredients
2 pounds eggplant, peeled5 teaspoons salt, divided1/4 cup olive oil2 medium onions, finely chopped2 medium zucchini, sliced 1/2 inch thick2 garlic cloves, minced5 medium tomatoes, peeled and chopped2 celery ribs, sliced1/4 cup minced fresh parsley1/4 cup minced fresh basil or 1 tablespoon dried basil1/2 teaspoon pepper1/2 cup grated Romano cheese1 cup seasoned bread crumbs2 tablespoons butter, melted1 cup shredded part-skim mozzarella cheese
Preparation
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.
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.
Pour into a greased 13x9-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.
