Potato-Eggplant Casserole - cooking recipe

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

Preparation

Divide vegetables in half.
Layer half each of eggplant, potatoes, onion and green pepper in lightly greased 13 x 9 x 2-inch
baking dish.
Repeat layers with remaining vegetables.