Instructions: Wash eggplants, remove stems and cut into 1/2 inch slices. Sprinkle with salt and leave for 30 minutes. Rinse and dry well with paper towels.

Peel and slice potatoes thinly. Cut zucchini into 1/2 inch slices. Peel tomatoes and slice thinly.

Pour a little oil in the base of a large oven dish and add half the breadcrumbs, garlic and parsley. Lay the eggplants, potatoes, zucchini and tomatoes in the dish. Season lightly with salt and pepper. Repeat layer finishing with tomatoes.

Pour remaining oil over vegetables and add the water. Season tomatoes with salt and pepper and sprinkle remaining garlic, parsley, sage, and breadcrumbs on top. Bake in a moderately slow oven for 1 1/2 hours or until vegetables are tender. It should be fairly moist.

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