Vegetable Casserole

Name: Vegetable Casserole
Ingredients: 1 medium eggplant, peeled and sliced crosswise into circles (1/2-inch thick); 1/2 tsp. salt; 1 1/2 Tbsp. olive oil or more; 1/2 Tbsp. oregano; 1 large zucchini, sliced; 1/2 lb. sliced mushrooms; 1 medium green pepper, seeded and diced; 1 large tomato, sliced; 1 bunch fresh spinach, washed and stems removed; 2 c. grated Parmesan cheese; sprinkle of oregano, salt and pepper to taste

11 ingredients

7 steps

Ingredients

1 medium eggplant, peeled and sliced crosswise into circles (1/2-inch thick)
1/2 tsp. salt
1 1/2 Tbsp. olive oil or more
1/2 Tbsp. oregano
1 large zucchini, sliced
1/2 lb. sliced mushrooms
1 medium green pepper, seeded and diced
1 large tomato, sliced
1 bunch fresh spinach, washed and stems removed
2 c. grated Parmesan cheese
sprinkle of oregano, salt and pepper to taste

Directions

1

Saute eggplant in batches until lightly brown, adding oil as necessary.
2

Preheat oven to 375°.
3

Layer half eggplant, zucchini, mushrooms, pepper, tomato, spinach and cheese in 3-quart casserole.
4

Sprinkle oregano, salt and pepper to taste.
5

Repeat with rest of ingredients.
6

Bake uncovered until vegetables are tender, 30 minutes.
7

Serves 6 to 8.