Vegetable Casserole

• 2 medium eggplants, peeled and sliced crosswise in circles 1/2-inch thick
• salt
• oil
• 2 large zucchini, sliced
• 1 large green pepper, seeded and diced
• 2 large tomatoes, sliced
• 1 bunch fresh spinach, washed
• 2 c. grated Parmesan cheese
• 3 large tomatoes, chopped
• oregano, salt and pepper
• 1/2 c. shredded Mozzarella
• 1 lb. mushrooms

1. Put eggplant in colander; sprinkle with salt and allow to stand 30 minutes.
2. Rinse well and pat dry.
3. Heat 3 tablespoons oil in large skillet; saute until lightly browned.
4. Preheat oven to 375u0b0.
5. Layer half the eggplant, mushrooms, green peppers, sliced tomatoes, spinach, cheese and chopped tomatoes in greased 5 to 6-quart casserole.
6. Sprinkle generously with oregano, salt and pepper.
7. Repeat layering.
8. Bake uncovered 30 to 40 minutes until veggies are tender.
9. Sprinkle with 1/2 cup Mozzarella cheese and bake 5 minutes more.

eggplants, salt, oil, zucchini, green pepper, tomatoes, fresh spinach, parmesan cheese, tomatoes, oregano, mozzarella, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057894 (may not work)