Mixed Vegetable Casserole
1 medium eggplant, peeled and sliced into ½‐inch circles
1 large zucchini, sliced round
¼ pound mushrooms, sliced
½ large green pepper, seeded and diced
1 large tomato, sliced
½ bunch spinach, stems removed
1 cup Parmesan cheese
1 ½ large tomato, chopped
Salt and pepper
1 Preheat oven to 375° F.
2 Sprinkle eggplant slices well with salt; place in colander and let stand a minimum of 30 minutes.
3 Rinse eggplant and pat dry.
4 Heat about 1½ Tbsp oil in large skillet; sauté eggplant in batches until lightly browned, adding oil as needed.
5 Layer half of eggplant, zucchini, mushrooms, green pepper, sliced tomatoes, spinach, cheese, and chopped tomatoes in greased 3‐qt casserole.
6 Sprinkle amply with oregano, salt, and pepper.
7 Repeat layering of ingredients; bake uncovered 25 to 40 minutes until vegetables are tender