- Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In 12-inch skillet 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 to 15 minutes or until vegetables are tender, stirring occasionally.
Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In 12-inch skillet 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 to 15 minutes or until vegetables are tender, stirring occasionally.
- Meanwhile, in extra-large bowl whisk together eggs and mayonnaise until combined. Stir in Pecorino-Romano cheese and 1 cup of the mozzarella cheese. Add cooked vegetables; toss to combine. Evenly spread vegetable mixture in prepared baking dish. Top with remaining mozzarella and cracker crumbs.
Meanwhile, in extra-large bowl whisk together eggs and mayonnaise until combined. Stir in Pecorino-Romano cheese and 1 cup of the mozzarella cheese. Add cooked vegetables; toss to combine. Evenly spread vegetable mixture in prepared baking dish. Top with remaining mozzarella and cracker crumbs.
- 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. Makes 6 to 8 servings.
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. Makes 6 to 8 servings.