Grilled Eggplant Zucchini Parmesan

One of the nice things about this dish
is that while it does have a cheese,
I think it’s pretty healthy because
the eggplant isn’t fried and thus
does not soak up a ton of oil.

Ingredients:
2 zucchini, about 1 lb each
2 Italian eggplant, about 1 lb each
12 oz fresh ricotta
6 oz grated parmesan cheese
6 oz grated mozzarella cheese
16 oz marinara sauce
2-3 Tbsp. fresh oregano, chopped
olive oil

Directions:
Preheat the grill.
Cut off the ends of the zucchini
and slice lengthwise, about 3/8" thick.
Cut off the end of
the eggplant and slice lengthwise,
about 3/8" thick. Drizzle with olive oil
and grill until tender.
Preheat the oven to 350 degrees.
Put a couple of tablespoons of
marinara sauce on the bottom of a
9"x13" baking dish and spread
around to cover the bottom of the pan.
Put down a layer of grilled zucchini slices.
On top, add some crumbled ricotta (about 4 oz),
parmesan cheese (2 oz), mozzarella cheese
(2 oz), and dot on top more tomato sauce.
Sprinkle on some of the chopped mixed herbs.
Repeat the process with a
layer of grilled eggplant.
Top with remaining sauce, cheese, and herbs.
Cover the pan with foil and bake for 30 minutes.
Remove the foil after 30 minutes
and let the top brown, about 5-10 minutes more.
Remove from the oven and let rest 5-10 minutes;
it's easier to cut when it cools slightly.