Eggplant and Zucchini Parmigiana
A truly wonderful Italian casserole which can be used as a main
course, or as a special addition to any buffet style event.
[3 tbls] oil
[2 cups] chopped onion
 cloves garlic, minced
[1 & 1/2 cups] thinly sliced celery
[1 & 1/2] lb(s). zucchini, cut in bite-site chunks
 can(s). (28 ozs.) whole tomatoes with puree
or crushed tomatoes
 can(s) (6 oz) tomato paste
[1 tsp] sugar
 bay leaf(leaves)
Salt and pepper to taste
[2/3 tbl] basil leaves
[1 tsp] oregano leaves
[1/2 cup] chopped fresh parsley
 eggplants (1 lb. each)
 eggs, beaten using
[4 tbls] water
 lb(s) mozzarella cheese, thinly sliced
[1 cup] grated Parmesan cheese
Dry bread crumbs
Oil for frying
In  large casserole dish(es) heat the oil. Add onion, garlic,
celery and zucchini and saute until onion is tender. Add tomatoes,
tomato paste, sugar, bay leaf(ves), salt and pepper and simmer
slowly, uncovered, until thick. Stir occasionally. Add basil,
oregano and parsley and simmer 10 minutes longer.
Trim off stem ends and cut eggplant in slices about 1/2 thick.
Dredge slices in flour, dip in beaten egg and coat with bread crumbs.
In  large, heavy skillet(s) heat about [3 tbls] of the oil. (Use
3 tablespoons of oil per skillet). Fry eggplant, a few slices at a
time, until browned on both sides. Add more oil as necessary.
If you desire, you may brown the eggplant in an oven. Arrange slices
on well greased baking sheets and bake at 350 degrees F. about 25
minutes or until browned on the bottom. Turn and bake until brown on
the other side.
Spread a thin layer of tomatoe sauce in the bottom of  5 quart
casserole(s). Cover with a layer of eggplant, tomato sauce and some
of the mozzarella and Parmesan cheese. Continue making layers but
save enough of the cheese to end with a layer of mozzarella on each
casserole that almost covers the top and a generous sprinkling of
Heat oven to 375 degrees F. Cover casserole(s) and bake about 30
minutes. Uncover and bake about 20 minutes longer or until top is
nicely browned and casserole(s) is bubbling hot. Let stand about 10
minutes before serving.