1/4 cup minced fresh basil or 1 tablespoon dried basil
1 teaspoon salt-free seasoning blend
1/2 teaspoon pepper
1/2 cup grated Romano cheese
1 cup dry bread crumbs
2 tablespoons butter, melted
1 cup shredded part-skim mozzarella cheese
Cut eggplant into 1/2-in. thick slices, then cut into 1/2-in. cubes. In a nonstick skillet, saute eggplant in oil until lightly browned, about 5 minutes. Add onions, garlic and zucchini; cook 3 minutes. Add the tomatoes, celery, parsley, basil, seasoning blend and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Remove from the heat; stir in Romano cheese. Pour into greased 13x9-in. baking dish coated with cooking spray. Combine crumbs and butter; sprinkle on top.
Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.