Eggplant-Zucchini Casserole(Low-Fat)

• 2 (8 oz.) cans tomato sauce
• 2 tsp. Worcestershire sauce
• freshly ground pepper
• 1 tsp. oregano
• 1/2 tsp. basil
• 1/2 tsp. marjoram
• 2 medium cloves garlic, crushed
• 1 medium eggplant, peeled and cut into 1/4-inch slices
• 2 medium zucchini, cut into 1/4-inch slices
• 1 c. uncooked spaghetti, broken into pieces
• 3 medium stalks celery, chopped
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 8 oz. Mozzarella cheese, shredded

1. Combine tomato sauce, Worcestershire sauce, black pepper, spices and garlic.
2. Mix well.
3. In a 9 x 13-inch casserole dish, arrange 1/2 of eggplant slices in a single layer.
4. Top with 1/2 of zucchini slices, celery, spaghetti, onion and green pepper.
5. Then spread 1/2 of cheese on top, then spoon 1/2 of tomato mixture. Repeat layers.
6. Bake covered at 350u0b0 for about an hour or until vegetables are tender.
7. Serves 8.

tomato sauce, worcestershire sauce, freshly ground pepper, oregano, basil, marjoram, garlic, eggplant, zucchini, stalks celery, onion, green pepper, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1075228 (may not work)