Zucchini and Eggplant Bake

Vegetarian delight using zucchini and eggplant ( which are always overly abundant from the garden). I can't wait for summer!

• Ready In: 50 mins
• Serves: 6-8
• Yields: 1 casserole

Ingredients

• 4  cups zucchini, thinly sliced (about 3 medium)
• 2  cups  chopped  red peppers
• 1  cup  chopped onion
• 5  cups  coarsely chopped eggplants (or cubed)
• 2  garlic cloves, minced
• 3  tablespoons olive oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 4  eggs
• 1⁄2 cup light mayonnaise
• 1  cup  grated parmesan cheese or 1  cup romano cheese
• 2  cups  shredded mozzarella cheese
• 12  crushed rich  buttery crackers (Ritz)

Directions

1. Preheat to 350°F.
2. Grease 3 quart baking dish.
3. Using 12 inch saute pan, heat olive oil over medium heat and saute zucchini, red pepper, onion, garlic, salt and pepper for about 15 minutes or until veggies are tender.
4. In very large bowl whisk together eggs, mayonnaise, Romano/parmesan, and 1 cup mozzarella.
5. Add veggie mixture to egg mixture in bowl. Stir well.
6. Spread veggie/egg mixture evenly in baking dish. Top with remaining mozzarella then cracker crumbs.
7. Bake uncovered for 20 - 25 minutes. Top should be lightly browned and a knife inserted near middle should come out clean. Let stand 10 minutes before serving.