1. Preheat oven to 375°.
2. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375° for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2 1/4 teaspoons oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
3. Place bread in a food processor; process until coarse crumbs measure 2 cups. Add cheese and next 4 ingredients (through garlic) to processor; process until combined. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour broth over top. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.
Joanne Weir, Cooking Light
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|Serving Size: 1 Serving (308g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 99 (34%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 24.9mg||8 %|
|Sodium 731.9mg||25 %|
|Potassium 658.8mg||17 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 27.8g|
|Protein 17.9g||26 %|
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Calories per serving: 295
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