Vegetable Casserole - cooking recipe

Ingredients

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

Preparation

Put eggplant in colander; sprinkle with salt and allow to stand 30 minutes.
Rinse well and pat dry.
Heat 3 tablespoons oil in large skillet; saute until lightly browned.
Preheat oven to 375\u00b0.
Layer half the eggplant, mushrooms, green peppers, sliced tomatoes, spinach, cheese and chopped tomatoes in greased 5 to 6-quart casserole.
Sprinkle generously with oregano, salt and pepper.
Repeat layering.
Bake uncovered 30 to 40 minutes until veggies are tender.
Sprinkle with 1/2 cup Mozzarella cheese and bake 5 minutes more.