Vegetable Casserole Two
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 grated parmesan cheese
2 large tomatoes, chopped
Salt and pepper
1. Preheat oven to 375 degrees.
2. Sprinkle eggplant slices well with salt; place in colander and let stand a minimum of 30 minutes. Rinse
eggplant and pat dry.
3. Heat about 1½ tablespoons oil in a large skillet; sauté eggplant in batches until lightly browned, adding
oil as needed.
4. Layer half of eggplant, zucchini, mushrooms, green pepper, sliced tomatoes, spinach, cheese, and
chopped tomatoes in a greased 3-quart casserole. Sprinkle amply with oregano, salt, and pepper. Repeat
layering of ingredients; bake uncovered 25 to 40 minutes until vegetables are tender.