1 med. eggplant, cut in 1/4 inch slices
2 med.. zucchini, cut in 1/4 inch 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. each: dried basil, marjoram, and rosemary leaves
1 tsp. dried red pepper
2 cloves garlic, crushed
Salt and pepper to taste
1/2 c. Parmesan cheese
1/4 c. oat bran (optional)

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

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

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