2 lb eggplant; peeled and sliced
5 ts salt; divided
1/4 c oil
2 md onions; finely chopped
2 garlic; minced
2 md zucchini; sliced
5 md tomatoes; peeled, chopped
2 celery ribs; sliced
1/4 c fresh parsley
1/4 c fresh basil
1/2 ts pepper
1/2 c romano cheese; grated
1 c dry italian bread crumbs
2 tb butter or margarine; melted
1 c 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. Source: Taste of Home
Magazine; June/July 1995.
