Date:    Tue, 23 Nov 93 21:32:02 EST
From:    jf_adams@unhf.unh.edu (Jon Adams - Grad School)

EGGPLANT CASSEROLE:

1 large eggplant
1 orange pepper and 1 green pepper
1 red onion, med
chopped chives
zucchini, med
2 tomatoes, med
bread crumbs
vinegar (homemade flavor or balsimic)
garlic cloves (to taste. I LOVE garlic so I use about 8 cloves)
1 can fat-free spaghetti sauce
onion salt, oregono, other italian spices to taste
*fat free mozzerlla (or soy cheese)

basically I slice the eggplant and place on a plate.  Sprinkle with balsimic
(sp?) vinegar (or homemade oregon or garlic vinegar) and micro wave for about
6-7 minutes to soften.  Then I coat with breadcrumbs (which I have mixed the
spices in with). Place them in a large baking dish, and cover with chopped
peppers, chives, sliced zucchini, sliced tomatoes, onions and garlic cloves. 
Then I pour the spag. sauce over the top and sprinkle with oregon.  Optionally
I sometimes use Alpine lace fat free mozz. cheese.  But someone mentioned
soy-cheese? to me and maybe that would work as well.  Then I bake for about 1
hr. at 350 degrees.