| 1 | sm | Eggplant - (abt 12 oz); trimmed, and |
| | Cut in 1" cubes |
| 1 | sm | Red bell pepper; halved, seeds and |
| | Stem removed; cut in 1/2" wedges |
| 1 | sm | Green bell pepper; halved, seeds and |
| | Stem removed; cut in 1/2" wedges |
| 1 | lg | Carrot; trimmed and pared, |
| | Cut in 1/2" diagonal slices |
| 1 | sm | Zucchini; trimmed and pared, |
| | Cut in 1/2" diagonal slices |
| 1 | | Red onion; trimmed, cut 1" |
| | Wedges |
| 4 | | Garlic cloves; bruised with side |
| | A knife |
| 2 | tb | Olive oil |
| | Salt |
| | Freshly ground black pepper |
| 2 | tb | Chopped parsley or basil |
| 8 | lg | Eggs |
| 3 | tb | Freshly grated Parmigiano-Reggiano cheese; divided |
| 1/2 | c | Shredded or 4 ounces thinly sliced |
| | Mozzarella cheese |
