2 tbsp. oil
1 tbsp. butter
1 med. eggplant, peeled & sliced, 1/2" thick
1 lg. zucchini, sliced 1/2" thick
1 lg. onion, peeled, halved lengthwise & sliced
1 tsp. oregano
1/2 tsp. pepper
1 lg. can (15 oz.) tomato sauce
1 clove garlic, crushed
8 oz. mozzarella cheese, sliced
2 tbsp. grated Parmesan cheese

In large skillet over medium heat, heat oil and butter. Add vegetables and cook stirring occasionally and cook 10 minutes. Stir in oregano and pepper. Spoon mixture into greased 2 quart shallow baking dish.

Mix tomato sauce with garlic and pour over vegetables. Tuck mozzarella slices into vegetables so about half of each slice is on the surface. Sprinkle with Parmesan cheese. Bake in preheated 350 degree oven for 25 minutes or until bubbly and cheeses have melted. Serves 4.