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  Zucchini and Eggplant Bake web posted May 5, 2008 Ingredients: 3 med. zucchini, thinly sliced, (4 cups) 2 lrg. red sweet peppers, coarsely chopped,(2 cups). 2 med. onions, coarsely chopped, (1 cup) 1 med. eggplant, peeled and coarsely chopped (5 cups) 2 cloves garlic, minced 3 tbsp. olive oil 4 eggs 1/2 cup mayonnaise 4 ozs. Pecorino-Romano cheese, grated, (1 cup) 8 ozs. shredded mozzarella cheese, (2 cups) 12 Ritz crackers, coarsely crushed, (2/3 cup). Preheat oven to 350 degrees. Grease a 3-qrt. rectangular baking dish. Set aside. In a 12-inch skillet, cook zucchini, sweet pepper, onion, eggplant, garlic, 1/2 tsp. salt and 1/4 tsp. ground black pepper. in hot oil, over med.-high heat for 10 to 15 mins. or until vegetables are tender, stirring occasionally. Meanwhile, in an extra-lrg. bowl, whisk together eggs and mayonnaise until combined. Stir in Pecorino-Romano cheese and 1 cup of the mozzarella cheese. Add cooked vegetables and toss to combine. Evenly spread vegetable mixture in prepared baking dish. Top with remaining mozzarella cheese and cracker crumbs. Bake, uncovered, for 20 to 25 mins. or until top is lightly browned and a knife inserted near center comes out clean. Let stand for 10 mins. before serving. Yields 6 to 8 servings. ©
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