1 tsp. olive oil
1/2 half pound Italian eggplants, cut into 1/4" thick rounds (about 3 c.)
1 tsp. dried oregano, crushed
2 med. onions, cut into 1/4" slices
1 med. zucchini, cut into 1/4" slices
1 each red & yellow bell pepper, cored, seeds & membrane removed, cut into 1 1/2" strips
4 tbsp. Parmesan cheese, grated
1/4 tsp. garlic powder
Freshly ground black pepper
3 tbsp. fresh parsley, chopped
3 bay leaves

Preheat oven to 450 degrees. Grease an 11 x 7 inch baking dish with olive oil. Place the eggplant slices in the dish; sprinkle with 1/4 teaspoon of the oregano.

Add the onion slices and sprinkle with 1/4 teaspoon of the oregano. Add the zucchini slices, sprinkle with another 1/4 teaspoon of the oregano, then top with the red and yellow peppers, and sprinkle with the final 1/4 teaspoon of oregano.

Sprinkle the vegetables with Parmesan cheese, garlic powder, pepper to taste, parsley and bay leaves.

Bake, covered, for 25-30 minutes, or until the vegetables are tender. Remove the dish from the oven, discard the bay leaves and serve. Yield: 6 servings.