oven to 400

peel eggplant, cut in 1 inch cubes.

sprinkle salt and let stand at room temperature for 30 minutes

drain, dry with paper towels

sprinkle with flour

toss to coat lightly

heat oil in large skillet, add eggplant

sauteed 3 to 4 minutes

melt butter in skillet over med. heat

sauteed garlic 1 minute

add tomatoes, celery, salt, bay leaf, basil, salt, pepper and sugar

bring to boiling

reduce heat, simmer uncovered 10 to 12 minutes

place eggplant in buttered 2 quart baking dish

pour tomato mixture over eggplant.

sprinkle with crumbs and cheese

bake 25 minutes