Zucchini and Eggplant Bake

This is perfect for those wanting a vegetarian comfort meal or those who participate in Meatless Mondays!

Level 1: Almost a 2;  five things to prep and cheese to grate takes sometime, but a beginner could handle this since it is an overall easy bake 
Servings: 4
Ingredients
2 small/medium zucchini, cut lengthwise and quartered
1 red bell pepper, chopped
1 medium yellow onion, coarsely chopped
2 cloves of garlic, minced
1 medium eggplant, peeled and coarsely chopped- Google how to rinse the eggplant
1.5 TBSP EVOO
2 eggs
1/4 cup light mayo
2 oz. Pecorino-Romano cheese, grated
4 oz. shredded mozzarella cheese
6 or so rich, delicious round crackers to crush and cover the top of the bake with
Salt and Pepper

1.Grease a 9 x13 baking dish and set aside. In 12 inch skillet, heat up EVOO and cook zucchini, sweet pepper, onion, eggplant, garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in hot oil over medium-high heat for 10 minutes or until vegetables are tender, stirring occasionally. Oven needs to be preheated to 350, depending on your oven preheat now or at end of step two.
2. Meanwhile, in large bowl whisk together eggs and mayonnaise until combined. Stir in Pecorino-Romano cheese and 1/2 cup of the mozzarella cheese. (Preheat oven if not done yet).
3. Add cooked vegetables; toss to combine. Evenly spread vegetable mixture in prepared baking dish. Top with remaining mozzarella and cracker crumbs.
4. Bake, uncovered, for 20 to 25 minutes or until top is lightly browned and a knife inserted near center comes out clean. Let stand 10 minutes before serving.