Ingredients

• 1.5 pound eggplant, sliced into 1/4-inch rounds
• 1 pound zucchini, sliced into 1/4-inch rounds
• 0.5 cup olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 3 tablespoon olive oil
• 1 yellow onion, diced
• 4 garlic, minced
• 28 ounce crushed tomatoes
• 2 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoon sugar
• 1 cup ricotta cheese
• 1 egg
• 0.5 cup feta cheese, crumbled
• 1 cup mozzarella cheese, shredded
• 0.25 cup fresh basil, chopped
• 2 tablespoon fresh parsley, chopped

Steps

1. Preheat the oven to 400°F.
2. Slice the eggplants and zucchini into 1/4-inch-thick rounds. Arrange them in a single layer on two large baking sheets.
3. Brush both sides of each eggplant and zucchini slice generously with 1/4 cup olive oil. Season evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
4. Roast the vegetables for 15 minutes until they are tender and lightly golden.
5. While the vegetables roast, heat 3 tablespoons olive oil in a large skillet over medium heat.
6. Add the diced onion to the skillet and sauté for 5 minutes until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the crushed tomatoes, tomato paste, dried oregano, dried thyme, sugar, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir well to combine.
9. Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly.
10. Reduce the oven temperature to 375°F.
11. In a small bowl, whisk together the ricotta cheese, egg, 1/4 cup of the chopped basil, parsley, and half of the crumbled feta cheese until well combined.
12. Spread a thin layer of the tomato sauce (about 1/2 cup) over the bottom of a 9x13-inch baking pan.
13. Arrange a layer of roasted eggplant slices over the sauce, slightly overlapping them.
14. Spread half of the ricotta mixture over the eggplant layer.
15. Layer half of the remaining tomato sauce over the ricotta.
16. Arrange a layer of roasted zucchini slices over the sauce.
17. Spread the remaining ricotta mixture over the zucchini layer.
18. Layer the remaining tomato sauce over the second ricotta layer.
19. Arrange the remaining eggplant slices on top.
20. In a small bowl, mix the shredded mozzarella cheese and remaining crumbled feta cheese. Sprinkle evenly over the top of the bake.
21. Bake for 35 minutes until the cheese is golden brown and bubbling at the edges.
22. Remove from the oven and let rest for 5 minutes.
23. Garnish with the remaining fresh basil and serve warm.