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| 1 mittel | Eggplant; cut in 1" pieces |
| 12 x ca. 30 g | Fresh mushrooms; cut in half or |
| 2 mittel | Zucchini; cut in 1" pieces |
| 1 gross | Onion chopped |
| 2 Esslöffel | olive oil |
| 1 Teelöffel | salt |
| 3/4 Teelöffel | oregano |
| 3/4 Teelöffel | Freshly ground pepper; divided |
| 1 | Loaf italian bread; cut in 1" cubes |
| 29 x ca. 30 g | Italian-style stewed tomatoes; 2 cans |
| 15 x ca. 30 g | Ricotta cheese; part skim milk |
| 1 Tasse | Shredded part-skim mozzarella cheese; divided |
| 1/4 Tasse | Parmesan cheese freshly grated |
| 1/4 Tasse | basil chopped, fresh |
| 2 gross | eggs |
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1. Heat oven to 450°F. Place eggplant, mushrooms, zucchini and onion in large roasting or broiler pan. Add olive oil, salt, oregano and 1/2 teaspoon pepper, tossing to coat. Stir in bread cubes. Roast vegetables and bread cubes 10 minutes. Stir; roast 10 to 15 minutes more until vegetables are tender. Stir in stewed tomatoes.
2. Reduce oven temperature to 375°F. Combine ricotta cheese, 1/2 cup shredded mozzarella, Parmesan, basil, eggs and remaining 1/4 teaspoon pepper in medium bowl until blended.
3. Spoon half of vegetable mixture evenly into bottom of 13x9-inch baking dish. Top with cheese mixture, then remaining vegetable mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 20 to 25 minutes until bubbly.
cheeses-ricotta, mozzarella and grated Parmesan-give it a consistency and taste reminiscent of the best lasagne. Serve with a salad and it's a terrific meatless meal. Prep Time: 25 minutes Baking Time: 45 to 55 minutes Degree Of
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