3 lg. onions, sliced thin
4 green peppers, cut into 1 inch pieces
1 med. eggplant, sliced 1/4 inch thick
5 sm. zucchini, sliced 1/4 inch thick
5 med. tomatoes, sliced 1/4 inch thick
2 c. grated Mozzarella (8 oz.)
1/4 c. red French dressing (Milano or Catalina)
1/4 c. water
1 clove garlic, minced
1/2 tsp. oregano
1/2 tsp. salt
Dash of pepper
1 tbsp. grated Parmesan cheese
1 tbsp. dried parsley

1. Place alternate layers of onion, green pepper, eggplant, zucchini, tomato and Mozzarella cheese in two 11 3/4 x 7 1/2 x 1 3/4 inch baking dishes.

2. Heat French dressing in a skillet. Saute garlic until lightly browned. Remove from heat. Stir in water and seasonings. Pour over casserole.

3. Combine Paremsan cheese and parsley. Sprinkle over casserole. Bake at 350 degrees for 1 hour and 45 minutes to 2 hours.