Avatar Posted by soccermom 134 days ago (http://www.recipesrecipe.com)
Category: Famous Recipes
Zucchini and Eggplant Bake - 21g Carbs, 5g Fiber, 8g Sugar

{Use a cracker that you know is good for you in place of the
"12 rich round crackers" called for or consider using oatmeal.
Also, use non fat or reduced fat cheese where possible.
Take care, Gloria}

From: www.bhg.com
Prep: 35 minutes
Bake: 20 minutes

3 medium zucchini, thinly sliced (4 cups)
2 large red sweet peppers, coarsely chopped (2 cups)
2 medium onions, coarsely chopped (1 cup)
1 medium eggplant peeled and coarsely chopped (5 cups)
2 cloves garlic, minced
3 Tbsp olive oil
4 eggs
1/2 cup light mayonnaise
4 oz Pecorino-Romano cheese, grated (1 cup)
8 oz shredded mozzarella cheese (2 cups)
12 rich round crackers, crushed (about 2/3 cup)

1. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking
dish; set aside. In 12-inch skillet cook zucchini, sweet pepper,
onion, eggplant, garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground black
pepper in hot oil over medium-high heat for 10 to 15 minutes or until
vegetables are tender, stirring occasionally.

2. Meanwhile, in extra-large bowl whisk together eggs and mayonnaise
until combined. Stir in Pecorino-Romano cheese and 1 cup of the
mozzarella cheese. Add cooked vegetables; toss to combine. Evenly
spread vegetable mixture in prepared baking dish. Top with remaining
mozzarella and cracker crumbs.

3. Bake, uncovered, for 20 to 25 minutes or until top is lightly browned
and a knife inserted near center comes out clean. Let stand 10 minutes
before serving.
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