Garden Casserole
 

Garden Casserole
2 pounds eggplant, peeled
2 teaspoons salt
2 medium onions, finely chopped
2 garlic cloves, minced
2 medium zucchini, sliced 1/2-inch thick
5 medium tomatoes, peeled and chopped
2 celery ribs, sliced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/3 cup grated Romano cheese
1/2 cup Italian-seasoned dry bread crumbs
1 tablespoon margarine, melted
1 cup (4 ounces) shredded part-skim mozzarella cheese


Cut eggplant into 1/2-inch thick slices; sprinkle both sides with salt. Place in a 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 a skillet coated with nonstick cooking spray until lightly browned, about 5 minutes. Add onions, garlic and zucchini; cook 3 minutes. Add tomatoes, celery, parsley, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese. Pour into a 13 by 9-inch baking dish coated with nonstick cooking spray. Combine crumbs and margarine; 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. Yield: 12 (side dish) servings