Eggplant Zucchini Casserole | Eggplant Zucchini Casserole Recipes | Eggplant Zucchini Casserole Recipe

2 zucchini
1 lg. eggplant
1/2 c. chopped celery
1/2 c. chopped green pepper
1 c. spaghetti, broken in pieces (cooked)
2 cans tomato sauce
2 tsp. Worcestershire sauce
2 cloves garlic, minced
6 oz. sliced Mozzarella cheese
1/4 c. water
1 tsp. salt
1/2 tsp. oregano
Peel and slice eggplant. Slice zucchini. Mix tomato sauce, water, Worcestershire sauce, salt, garlic and oregano. Put 1/2 of eggplant in shallow baking dish. Cover with 1/2 of zucchini, green pepper, celery and spaghetti. Put on 1/2 cheese and 1/2 of tomato mixture. Repeat layers. Cover. Bake at 350 degrees for 1 hour.