Garden Casserole
| Yield: | 12 servings |
| Categories: |
| 2 | lb | Eggplant; peeled and sliced |
| 5 | ts | Salt; divided |
| 1/4 | c | Oil |
| 2 | md | Onions; finely chopped |
| 2 | Cloves 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 |
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