Vegetable Casserole - cooking recipe

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

Preparation

Saute eggplant in batches until lightly brown, adding oil as necessary.
Preheat oven to 375\u00b0.
Layer half eggplant, zucchini, mushrooms, pepper, tomato, spinach and cheese in 3-quart casserole.
Sprinkle oregano, salt and pepper to taste.
Repeat with rest of ingredients.
Bake uncovered until vegetables are tender, 30 minutes.
Serves 6 to 8.