Eggplant, Tomato, Cheese Casserole (Ratatouille)

Eggplant, tomato, cheese Casserole / Ratatouille - without the peppers

2 medium-size eggplants

1/4 C plus 2 T olive oil

2 onions

2 cloves garlic

2 zucchini (1 green, 1 yellow)

1 qt. fresh ripe tomatoes

2 stalks celery

1 T chopped fresh basil, or 1/2 t dried

1/2 C Parmesan cheese

1/4 C chopped parsely

1 1/2 C bread cubes

4 oz. Shredded mozzerella (save 2 oz. to top with)

Bread crumbs to top with and salt & pepper to taste.

Cook onion, garlic and eggplant in butter until golden brown.
Add zucchini, tomatoes, basil, parmesa, 2 oz. of the mozzerella and bread cubes and mix thouroughly.
Pour into casserole.

Top with bread crumbs.
Bake at 350 for 30 minutes. Immediately sprinkle with remainder of shredded mozzerella as topping.