Eggplant & Zucchini Napoleon - cooking recipe

Ingredients

1 large eggplant
3 medium zucchini
1/2 cup olive oil
2 tablespoons fresh thyme (chopped)
2 tablespoons fresh oregano (chopped)
1/2 tablespoon garlic (minced)
12 ounces mozzarella cheese (sliced)
2 cups marinara sauce

Preparation

Preheat oven to 400F & cut eggplant + zucchini into lengthwise slices.
Combine olive oil, thyme, organo + garlic & mix well. Lightly brush eggplant & zucchini slices w/oil mixture.
Heat lrg non-stick skillet over med-heat. Cook vegetable slices 30 seconds on ea side.
In an 11 x 7-in baking dish, layer eggplant, zucchini, 1 1/2 cups of the tomato sauce + the cheese. Repeat layering as needed.
Bake 10-15 min or till heated through. Cut into 6 servings (approx 3x2 in) & serve immediately w/approx 1 tbsp of the remaining 1/2 cup marinara sauce atop ea serving.
NOTE: Feel free to sub for the marinara sauce w/another tomato-based & meatless spaghetti or lasagna sauce of choice.