Preheat oven to 350F. Boil eggplant in salt water until tender. Drain, saute onions, celery, bell pepper and garlic in olive oil. Stir in tomato sauce and simmer for 10 minutes. Spray 2-quart casserole dish with non-stick Cooking spray and layer half of the eggplants then half of the sauce, 1 cup mozzarella and 2 tablespoons Parmesan cheese. Repeat layering. Bake.
Cajun Country -- New Iberia, Louisiana