Delicious Vegetable Parmesan

My husband Jeff gave this dish rave reviews... he loved this one!! For dinner and even for breakfast the next day! It's chock full of vegetables, saucy and cheesy. It's like lasagna without the noodles and eggplant parmesan, but the eggplant is neither the dominant flavor nor fried. Delicious!

Vegetable Parmesan

1 medium eggplant, cut into 1/4- 1/2 inch slices
3 zucchini, cut lengthwise into 1/4 inch slices
1 12 ounce jar of fire roasted peppers (or 2 fresh roasted red peppers)
olive oil
garlic salt
1 26 ounce jar marinara sauce (I didn't use the whole jar)
2 1/2 cups grated mozzarella cheese
1/2 grated parmesan cheese
1/2 cup panko or plain bread crumbs

Preheat oven to 425°. Spray nonstick spray on foil lined baking sheet. Place all the eggplant rounds on baking sheet and spray tops of round with nonstick spray and sprinkle with garlic salt. They will look something like this.  Bake for 15-18 minutes until soft. Remove from baking sheet, spray more nonstick spray on foil and place slices of zucchini on baking sheet, spray tops with nonstick spray and sprinkle with garlic salt.  Bake for 15- 18 more minutes or until starting to get soft.

Pour about 3/4 cup marinara sauce on the bottom of ungreased 9 x`3" baking dish. Place the eggplant slices on top. Sprinkle with 3/4 cup mozzarella cheese. Place roasted peppers on top of cheese and spoon 3/4 cup marinara sauce on top. Sprinkle with 3/4 cup mozzarella cheese, then arrange zucchini on top and cover with remaining sauce (or as much sauce as you like- I didn't end up using the whole jar). Sprinkle with remaining mozzarella cheese and parmesan. Scatter breadcrumbs over the cheese and drizzle with olive oil (it helps the top get brown). 

Bake at 375 ° until the top is golden and forms a crust, 30-35 minutes. Enjoy~

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