French Touch:  Ratatouille Eggplants

Ingredients:

• 2 sliced medium eggplants
• 1 sliced medium zucchini
• ½ cup of chopped onion  
• 2 sliced garlic cloves  
• 2 cups of fresh mushrooms  
• 1/4 cup of marinara sauce  
• 1/4 teaspoon of mixed fresh herbs  (basil, oregano, rosemary, parsley)
• 1 teaspoon of pepper
• extra virgin olive oil
• 1 cup of mozzarella cheese
• 1 cup of parmesan cheese  
• salt to taste

Preparation:

Place the tomato sauce in a pot and add the garlic, onion, mushrooms, herbs and salt and pepper. Bring to a low boil and let simmer for 10-20 minutes.
Transfer to an oven safe dish and layer on the eggplant and zucchini slices, alternating to create a circle. Put herbs above this, along with a sprinkling of olive oil. Bake in the oven at 350 F°  for  35 minutes. Remove and top with cheese, then place back in the oven for a final 5 minutes, or until the cheese melts and starts to brown.