1 med. eggplant, cut in 1/4" slices
2 med. zucchini, cut in 1/4" slices
3 med. stalks celery, chopped
1 med. onion, chopped
1 med. green pepper, chopped
8 oz. fresh mushrooms, sliced
1 c. rolled oats (old fashioned)
1 (16 oz.) can tomato sauce
2 tsp. oregano
1/2 tsp. dried basil
1/2 tsp. marjoram
1/2 tsp. rosemary leaves
1 tsp. dried red pepper
2 cloves garlic, crushed
Salt & pepper to taste
1/2 c. Parmesan cheese
1/4 c. oat bran

1. Prepare vegetables and layer in order listed in a medium (12 inch) casserole dish. Sprinkle vegetables with rolled oats.

2. In a medium bowl, mix together tomato sauce and seasonings. Stir well and pour sauce over vegetable-oil mixture.

3. Mix Parmesan and oat bran; sprinkle over casserole and bake uncovered in a 350 degree oven 45 minutes or until vegetables are tender. Serves 6-8.