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POTATO-EGGPLANT CASSEROLE 
1 egg (1 1/4 lb.), peeled and sliced
2 lg. potatoes, peeled and sliced
1 lg. onion, sliced
1 green pepper, cut into rings
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
3/4 tsp. salt
1/4 tsp. pepper
1 can cream of chicken soup
2/3 c. milk
2 tbsp. grated Mozzarella cheese
1/4 c. dry bread crumbs
2 tbsp. butter, melted

Divide vegetables in half. Layer half each of eggplant, potatoes, onion and green pepper in a lightly greased 9x13 inch baking dish. Repeat layers with remaining vegetables.

Combine garlic powder and next 3 ingredients; sprinkle over vegetables. Sprinkle cheese over soup mixture. Combine bread crumbs. Cover and bake at 425 degrees for 45 minutes; uncover and bake another 15 minutes. Serves 8.

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