Preheat oven to 400 degrees. Place eggplant, peppers, carrot, zucchini, onion and garlic in 13- by 9-inch baking dish. Drizzle vegetables with oil. Roast until edges are browned, 40 to 50 minutes, turning every 20 minutes. Season to taste with salt and pepper. Stir in chopped parsley. Spread vegetables evenly in heavy 10-inch nonstick skillet. Turn burner to medium heat. (If using leftover roasted vegetables for frittata, heat until very hot, about 3 minutes.) Whisk eggs until frothy and very well blended. Add 2 tablespoons Parmigiano-Reggiano and salt and pepper to taste. Pour eggs over vegetables; cook, without stirring, until eggs set around edges, about 5 minutes. Using rubber spatula, lift frittata edge and tilt pan slightly to allow uncooked eggs to run under cooked portion. Cook until eggs are almost set in center, about 10 minutes more. Arrange mozzarella evenly over frittata. Sprinkle with remaining 1 tablespoon Parmigiano-Reggiano. Cover and cook until eggs are set and cheese melted (if preferred, place skillet under preheated broiler and broil just until frittata is set and cheese melts, about 1 minute). To serve, loosen frittata edges and slide it onto large serving platter. Yield: 4 servings. Recipe Source: St. Louis Post-Dispatch - 11-30-1998 By Marie Simmons Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net