2 large eggplant, ends trimmed
4 medium zucchini
Kosher salt, to taste
ground black pepper, to taste
2 cups marinara sauce *
2 cups part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
dried oregano, to taste
crushed red pepper flakes, to taste
Preheat the oven to 400°. Liberally coat a baking sheet with oil spray.
Slice the eggplant and zucchini into lengths (about 10 slices). Arrange the eggplant and zucchini slices in a single layer on the baking sheet. Mist the tops of the eggplant slices liberally with oil spray, and lightly sprinkle with kosher salt and pepper (omit the salt if you have high blood pressure). Bake for 20 minutes, or until eggplant is soft and golden brown.
Line bottom of pyrex pan with spray, and light amount of marinara sauce. then line with eggplant slices, and Top each slice with about 1 tablespoon marinara sauce and 1 heaping tablespoon mozzarella cheese. Keep layering alternating between eggplant and zucchini, then sauce and cheese. When complete, sprinkle ith the grated cheese, as well as oregano and crushed red pepper to taste. Bake for 10-15 minutes, or until the cheese is hot and bubbly.