"This came from Great Taste-Low Fat Vegetables Cookbook."
garlic cloves, peeled
zucchini, halved lengthwise and cut in 1/2 inch thick slices
yellow squash, halved lengthwise and cut in 1/2 inch thick slices
onion, cut in 1/2 inch chunks
eggplant, cut in 1/2 inch chunks
2 (8 ounce) cans
tomato sauce, no salt added
14 1/2 ounces
stewed tomatoes, no salt added, chopped with their juices
breadcrumbs, dried and plain
part-skim mozzarella cheese, shredded
fresh parsley, chopped
Preheat the oven to 450 degrees. In a 13x9 inch glass baking dish, combine the oil and garlic. Bake for 5 minutes or till the garlic is fragrant and hot. Stir in the zucchini, yellow squash, onion and eggplant, cover with foil and bake for 20 minutes, stirring occasionally till veggies are crisp tender.
Uncover and stir in the tomato sauce, tomatoes and juices, oregano and salt and bake for 10 minutes or till mixture is bubbly.
Sprinkle bread crumbs and cheese on top and bake for 10 minutes longer till lightly browned. Sprinkle with parsley and serve.