---------- Recipe via Meal-Master (tm) v8.05
  Categories: Casseroles, Vegetables
       Yield: 8 To 10
       1    Eggplant; 1/4 slice
       2    Zucchini; 1/4 slice
       2    Yellow squash; 1/4 slice
       2 c  Tomato concasse; peel, seed,
       1 c  Red pepper; dice
       1 c  Yellow onion; dice
       2 tb Garlic; chop
       2 tb Parsley; chop
       2 tb Basil; chop
       2 tb Oregano; chop
       1 c  Parmesan cheese; grate
       4 ts Olive oil
            Salt and black pepper
   Preheat oven to 350~. In a colander toss eggplant slices with about 1
   salt, cover with a small plate, weight, and leave to drain 30 minutes.
   Rinse eggplant sliced and pat dry. In a bowl combine tomatoes, onions,
   peppers, and garlic. In another bowl combine olive oil, herbs and 1/2
   of Parmesan cheese. Oil an 8x10 baking dish. Cover bottom of dish with
   layer of eggplant slices, slightly overlapping. Drizzle with herbed
   and season with salt and pepper. Top with zucchini, then summer squash,
   seasoning each layer. Top with about 1/3 of tomato mixture. Repeat with
   remaining vegetables, oil and tomato mixture, ending with a layer of
   vegetables. Top with remaining cup of Parmesan. Bake 40 minutes or
   vegetables are tender and top is lightly browned. Allow to cool
   before cutting and serving. Source: Essence of Emeril, Emeril Lagasse,
   TVFN. MM Waldine Van Geffen vghc42a@prodigy.com.