1 med. eggplant peeled and diced
4 med. zucchini, sliced
Salt
2 lb. lean ground beef
3 lg. tomatoes, seeded, chopped
2 green peppers chopped
4 ears sweet corn cut from cob
1 1/2 c. cooked white rice
3 tbsp. chopped parsley
Freshly ground pepper
1/2 c. melted butter
2 c. freshly grated parmesan cheese

Place eggplant and zucchini in colander and sprinkle liberally with salt. Let stand 30 minutes to drain, then squeeze to remove excess liquid. Heat oven to 375 degrees and grease large baking dish. Brown ground beef and drain; transfer to a large bowl and add vegetables, rice and parsley. Season with salt and pepper. Transfer to baking dish and pour melted butter over. Cover and bake 45 minutes, uncover and sprinkle cheese over top. Return to oven top. Return to oven and bake until cheese is melted and vegetables are tender, 10 to 15 minutes longer.