Total Time: 1.5 hoursServings: 6 Ingredients 1 large eggplant, sliced into 1/4 inch rounds 1/2 pound medium mushrooms, sliced 3 small zucchini, sliced length-wise into 1/4 inch slices 2 red bell peppers, cut into 6 pieces each 3 tbsp olive oil 1 clove of garlic, minced 1 – 15 ounce container of ricotta cheese (optional) 1/4 cup parmesan cheese, grated 1 egg salt and pepper, to taste 1 jar pasta sauce (watch ingredients!) 2 cups organic shredded mozzarella cheese 3 tsp basil Directions Spread eggplant and mushrooms onto a baking pan. Place zucchini and red peppers on a second pan. Brush oil and garlic over both sides of the vegetables and sprinkle with salt and pepper. Bake at 400 degrees for 20-30 minutes, turning halfway through until vegetables are tender and pepper edges are browned. In a bowl, combine ricotta cheese, parmesan cheese, and egg. Spread about 1/2 cup pasta sauce in a 9×13 baking dish. Layer with half the ricotta cheese mixture, half of the vegetables, a third of the sauce, and 2/3 cup of the mozzarella cheese. Sprinkle with basil and repeat the layers. Top with remaining pasta sauce. Cover and bake at 350 degrees for 30-40 minutes. Uncover and sprinkle with the remaining cheese. Bake for 5-10 minutes until cheese is melted. Let stand for 10 minutes before cutting.
