1/4 c. salad oil
1 med. onion, chopped
3/4 lb. mushrooms, sliced
1 med. green pepper, chopped
1 eggplant, cut into 1 inch cubes
1 (16 oz.) can tomatoes
1 tsp. salt
1 tbsp. chopped parsley
1 c. grated Parmesan cheese
1 c. Mozzarella cheese, shredded
2 eggs, beaten

Saute onions and peppers in salad oil. Put in rest of ingredients except cheese and eggs; simmer until eggplant is tender. Boil off liquid. Put in casserole, layered with vegetables then cheese and eggs combined, until all is used. Bake at 375 degrees for 25 minutes uncovered.

You can also use zucchini instead of the eggplant in the recipe.