Eggplant Zucchini Casserole

A rich casserole for vegetarians.

Ingredients

• Vegetable oil spray
• 2 8-ounce cans no-salt-added tomato sauce
• 2 teaspoons Worcestershire sauce
• Freshly ground black pepper to taste
• 1 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon marjoram
• 2 medium cloves garlic, crushed
• 1 medium eggplant, peeled and sliced
• 2 medium zucchini, sliced
• 1 cup uncooked spaghetti, broken into pieces
• 3 medium stalks of celery, chopped
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 8 ounces part-skim mozzarella cheese, cut into 18 small slices

Instruction

1. Preheat oven to 350 degrees F.
2. Lightly spray a 9-x-13 inch casserole dish with vegetable oil.
3. In a bowl, combine tomato sauce, Worcestershire sauce, black pepper, herbs and garlic. Mix well and set aside.
4. In prepared casserole dish, arrange half of the eggplant slices in a single layer.
5. Top with half of each of the following: zucchini slices, spaghetti, celery, onion and bell pepper.
6. Next, arrange 9 slices of cheese over this, and spoon half of tomato mixture on top of cheese. Repeat layers.
7. Cover and bake about 1 hour, or until vegetables are tender.