Sprinkle eggplant slices with the 1 t salt and place in a colander. Set aside to drain for 20-30 minutes. Rinse well and pat dry. In a large skillet, heat 2 t of the oil over medium heat. Add about a third of the eggplant slices and cook 3-4 minutes, turning once, until slices are lightly browned. Remove and repeat twice more until all eggplant is cooked. **(Note: I just brushed the eggplant with a bit of olive oil and broied in my toaster oven, about 3-4 min each side. Worked fine)** Cool the slices slightly and cut into 1 inch cubes. Transfer cubes to a 3 qt casserole (spray w/non-stick coating)

Add remaining 2 t oil to skillet and cook zucchini and onion for 7-8 minutes, stirring occasionally, until just tender. Add to eggplant in casserole. Combine lemon peel, lemon juice, basil, garlic, the 1/4 t salt and pepper. Add to casserole mixture, stirring gently just unitl combined. Bake, covered, in a 350 oven for 30 munutes or until heated through. ***(I gave it about 10 minutes on 70% power in the microwave - I live in Orlando, and the oven ain't going on until Thanksgiving!) *** Stir in parsely. Note: the recipe calls to serve over couscous, but it will work over anything you like. I didn't have enough couscous, so I made orzo pasta; rice would work very well, too.

Sprinkle with Parmesan and serve

I find that if I spray my pans with olive oil Pam, I can cut the amount of oil called for in most sauteing recipes by half easily. I totally forgot about the Parmesan when I served this, and it was fine, and even less fat.