Eggplant-Zucchini Casserole - cooking recipe

Ingredients

1 eggplant, thinly sliced
2 zucchini, thinly sliced
1 c. raw spaghetti, broken into pieces
1 c. sliced celery
8 oz. Mozzarella, grated
2 (8 oz.) cans tomato sauce
1/4 c. water
1/2 tsp. salt
2 tsp. dried basil
1 clove garlic, crushed

Preparation

Combine sauce, water, salt, garlic and basil.
Layer 1/2 of vegetables, spaghetti cheese and tomato mixture in greased 3-quart casserole (in order listed).
Repeat process.
Bake, covered, at 350\u00b0 for 1 1/2 hours.