Balsamic Eggplant (Aubergine) Casserole

• 1 large eggplant
• 2 bell peppers, chopped
• 1 medium onion, chopped
• 1 medium zucchini, sliced
• 2 medium tomatoes, sliced
• 1 1/2 cups breadcrumbs
• 1/4 cup balsamic vinegar
• 8 garlic cloves, minced
• 2 cups pasta sauce
• italian seasoning (or dried oregano, basil, etc.)
• 2 cups mozzarella cheese, shredded

1. Slice eggplant into 1/4 inch rounds and place on a microwave safe plate.
2. Sprinkle with balsamic vinegar and microwave for 6 - 7 minutes to soften.
3. Mix spices with breadcrumbs. Coat each eggplant slice in mixture. Place in large glass baking dish.
4. Cover with chopped peppers, sliced zucchini, sliced tomatoes, onion, & garlic. Pour spaghetti sauce over top and sprinkle with oregano and cheese.
5. Bake 1 hour at 350u0b0.

eggplant, bell peppers, onion, zucchini, tomatoes, breadcrumbs, balsamic vinegar, garlic, pasta sauce, italian seasoning, mozzarella cheese

Taken from www.food.com/recipe/balsamic-eggplant-aubergine-casserole-166809 (may not work)