Instructions: 1. Heat oven to 450 F. Place eggplant, mushrooms, zucchini and onion in large roasting or broiler pan. Add olive oil, salt, oregano and 1/2 teaspoon pepper, tossing to coat. Stir in bread cubes. Roast vegetables and bread cubes 10 minutes. Stir; roast 10 to 15 minutes more until vegetables are tender. Stir in stewed tomatoes.

2. Reduce oven temperature to 375 F. Combine ricotta cheese, 1/2 cup shredded mozzarella, Parmesan, basil, eggs and remaining 1/4 teaspoon pepper in medium bowl until blended.

3. Spoon half of vegetable mixture evenly into bottom of 13x9-inch baking dish. Top with cheese mixture, then remaining vegetable mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 20 to 25 minutes until bubbly.

NOTES : Roasting concentrates the rich vegetable flavors, and the three cheeses-ricotta, mozzarella and grated Parmesan-give it a consistency and taste reminiscent of the best lasagne. Serve with a salad and its a terrific meatless meal.

Prep Time: 25 minutes

Baking Time: 45 to 55 minutes

Degree Of Difficulty: Easy

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