Potato-Eggplant Casserole

Ingredients

• 1 medium eggplant (about 1 1/4 lb.), peeled and sliced
• 2 large potatoes, peeled and sliced
• 1 large onion, sliced
• 1 green pepper, cut into rings
• 1/2 tsp. garlic powder
• 1/2 tsp. Italian seasoning
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 (10 3/4 oz.) can cream of chicken soup (undiluted)
• 2/3 c. milk
• 2 Tbsp. grated Parmesan cheese
• 1/4 c. dry breadcrumbs
• 2 Tbsp. butter or oleo, melted