Balsamic Eggplant (Aubergine) Casserole - cooking recipe

Ingredients

1 large eggplant
2 bell peppers, chopped
1 medium onion, chopped
1 medium zucchini, sliced
2 medium tomatoes, sliced
1 1/2 cups breadcrumbs
1/4 cup balsamic vinegar
8 garlic cloves, minced
2 cups pasta sauce
italian seasoning (or dried oregano, basil, etc.)
2 cups mozzarella cheese, shredded

Preparation

Slice eggplant into 1/4 inch rounds and place on a microwave safe plate.
Sprinkle with balsamic vinegar and microwave for 6 - 7 minutes to soften.
Mix spices with breadcrumbs. Coat each eggplant slice in mixture. Place in large glass baking dish.
Cover with chopped peppers, sliced zucchini, sliced tomatoes, onion, & garlic. Pour spaghetti sauce over top and sprinkle with oregano and cheese.
Bake 1 hour at 350\u00b0.