ZUCCHINI AND EGGPLANT BAKE

Zucchini and Eggplant Bake image

Provided by unicornscho

Categories Vegetable

Time 50m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 13

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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)

Steps:

Preheat to 350°F.
Grease 3 quart baking dish.
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.
In very large bowl whisk together eggs, mayonnaise, Romano/parmesan, and 1 cup mozzarella.
Add veggie mixture to egg mixture in bowl. Stir well.
Spread veggie/egg mixture evenly in baking dish. Top with remaining mozzarella then cracker crumbs.
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.

Nutrition Facts : Calories 445.1, Fat 31.7, SaturatedFat 11.1, Cholesterol 192.2, Sodium 951.4, Carbohydrate 19.9, Fiber 4.8, Sugar 8, Protein 21.9