Description:

A good main meal or a perfect side dish, anyway you have it, it's great

Source:

Memaw

Serves/Makes:12

Ingredients

• 2 lbs (.9 kg). eggplant, peeled
• 5 tsp (25 ml) salt, divided
• 1/4 cup (60 ml) olive oil
• 2 medium onions, finely chopped
• 2 cloves garlic, minced
• 2 medium zucchini, sliced 1/2" thick
• 5 medium tomatoes, peeled and chopped
• 2 stalks cerlery, sliced
• 1/4 cup (60 ml) parsley
• 1 tbsp (15 ml) dried basil
• 1/4 tsp (1 ml) pepper
• 1/2 cup (125 ml) grated Romano cheese
• 1 cup (225 ml) Italian bread crumbs
• 2 tbsp (30 ml) melted butter
• 1 cup (225 ml) shredded mozzarella cheese

Preparation

• Cut egg plant into 1/2" thick slices; sprinkle both sides with 3 tsp (15 ml) salt.
• Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water, drain and dry on paper towels.
• Cut egg plant into 1/2" cubes; saute in oil til lightly browned.
• Add onions, garlic, and zucchini; cook 3 minutes.
• Add tomatoes, celery, parsley, basil, pepper and remaining salt; bring to a boil.
• Reduce heat; stir in Romano cheese.
• Pour into a greased 9x13 baking dish.
• Combine crumbs and butter; sprinkle on top.
• Bake uncovered at 375 for 15 minutes.
• Sprinkle with mozzerella.
• Bake 5 minutes longer.

Comments

Prep time approx. 35 min. Cook time approx. 40 - 45 min. Cal. 200, chol. 22 mg., carb.17.7 g.