Zucchini and Eggplant Bake

I knew when I saw this recipe that it was going to be a good one and it's definitely a make again!

Gabe,who is not into vegetables really liked this and said it was like a vegetable lasagna without the noodles.

This recipe adapted from My Favorite Things. She is also on facebook under The Breakfast Club-ordinary people who love
 love extraordinary food.

3 medium zucchini,thinly sliced (4 cups)*
2 large red sweet peppers, coarsely chopped ( 2 cups)
2 medium onions,coarsely chopped ( 1 cup)
1 medium eggplant-peeled and coarsely chopped (5 cups)
2 cloves garlic,minced
3 tablespoons olive oil*
4 eggs
1/2 cups light mayo *
4 ounces pecorino-romano cheese, grated (1 cup)*
8 ounces shredded mozzarella (2 cups)
12 rich round crackers,crushed (about 2/3 cup)*

star indicates my changes to recipe:
I use a mandoline to slice the zucchini
In place of the olive oil I used Smart Balance spray to coat the pan. Sauteed the zucchini first and then rest of the ingredients.
Use any kind of of mayo, mine was fat free
Didn't use Pecorino cheese, only Romano
No crackers on ours, didn't want the extra carbs.

Preheat oven to 350 degrees
Grease a 3 quart rectangular baking dish
In a 12 inch skillet cook zucchini,sweet pepper, onion, eggplant,garlic in hot oil over med. heat for 10-15 min. or until vegetables are tender, stirring occasionally
Get an extra large bowl and whisk the eggs and mayo unto combined. Stir in Pecorino-Romano cheese and 1 cup mozzarella.
Add cooked vegetables,toss to combine.
Evenly spread vegetable mixture in prepared dish
Top with remaining mozzarella and cracker crumbs
Bake uncovered for 20-25 mins or until top is lightly browned and knife comes out clean from center.
Let stand 10 mins before serving