Garden Casserole

Ingredients

• 2 pounds eggplant, peeled
• 5 teaspoons salt, divided
• 1/4 cup olive oil
• 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
• 1/2 teaspoon pepper
• 1/2 cup grated Romano cheese
• 1 cup dry Italian bread crumbs
• 2 tablespoons butter, melted
• 1 cup shredded mozzarella cheese

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