1 sm. - med. eggplant
Oil
1 lg. green zucchini squash or 2 sm. (or green peppers instead)
1 sm. can mushrooms or 3/4 lb. fresh mushrooms
Onion slices
1 lg. can tomatoes
Parmesan cheese (or grated Swiss if served as a lunch dish)

Partly peel the eggplant to resemble stripes. Slice 3/4 inch thick. Saute slices in oil slightly on both sides and set aside. Slice zucchini squash on a diagonal about 3/8 inch thick (don't peel). In a casserole put a layer of eggplant, a layer of zucchini, onion slices and mushrooms. Repeat layering ending with the can of tomatoes. Add juice until it comes about 3/4 of the way up. Cover and cook at 375 degrees for 45 minutes to 1 hour. Serve with Parmesan cheese. If serving as a luncheon dish, serve with Swiss cheese. Garlic, bay leaf and thyme may be used as seasonings.