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| 2 x ca. 450 g | eggplant peeled, sliced |
| 5 Teelöffel | salt divided |
| 1/4 Tasse | oil |
| 2 mittel | Onions finely chopped |
| 2 | cloves garlic minced |
| 2 mittel | Zucchini sliced |
| 5 mittel | Tomatoes; peeled, chopped |
| 2 | Celery ribs; sliced |
| 1/4 Tasse | parsley fresh |
| 1/4 Tasse | basil fresh |
| 1/2 Teelöffel | pepper |
| 1/2 Tasse | Romano cheese; grated |
| 1 Tasse | Dry italian bread crumbs |
| 2 Esslöffel | butter or margarine, melted |
| 1 Tasse | Mozzarella shredded |
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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.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
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