1 lg. eggplant, sliced
1 purple onion, sliced
3-4 tomatoes, sliced
7-8 mushrooms, sliced
1/2 lb. Swiss cheese, sliced
3-4 cloves of garlic, minced
2 tbsp. butter
1/4 c. grated Parmesan cheese
Oregano
Salt and pepper
Sour cream or non-fat yogurt

Preheat oven to 325 degrees. Spray a 2 1/2 quart casserole dish with Pam. Layer the top 5 ingredients using a 1/3 at a time, in the order listed above. Sprinkle with oregano, salt and pepper. Repeat 1/3 at a time, including spices, until all items are in dish.

Melt butter in dish on LOW heat. Stir in garlic and drizzle over top of casserole. Finish with Parmesan cheese. Bake for 1 1/2 hours. Cover first hour, then uncover. Allow to cool for 10 minutes before serving. Top each serving with a teaspoon of sour cream or non-fat yogurt.