1 med. eggplant (about 1 lb.)
1 tsp. oregano
2 tbsp. chopped fresh parsley
1 tsp. salt (or to taste)
1/4 tsp. garlic powder
1/8 tsp. pepper
2 c. zucchini, peeled & cubed
2 med. onions, sliced & separated into rings
2 c. crushed tomatoes in puree

Wash unpeeled eggplant, cut into 1/2 inch thick slices and arrange in single layer in shallow baking pan. Sprinkle with about half of the herbs and seasonings.

Next, spread cubed zucchini over eggplant slices and sprinkle zucchini with remaining herbs and seasonings. Arrange onion rings on top; spoon crushed tomatoes evenly over all ingredients. Cover with aluminum foil. Bake 40 minutes at 350 degrees or until eggplant is tender. Remove foil, bake additional 10 minutes.