10-12 slices whole grain bread - day old (or dry out in a 350 F oven for a few minutes)
1 jar favorite tomato sauce
8 oz shredded low fat mozzarella cheese
1 small eggplant, sliced in ¼" slices
1 zucchini, sliced lengthwise into ¼" slices
1 yellow squash, sliced lengthwise into ¼" slices
1 tsp salt
1 tsp pepper
1 cup grated parmesan cheese
Preheat oven 375 F.
Spread about ¼ cup tomato sauce in the bottom of an 8x8 baking pan. Line the bottom of the pan with the dry/day old bread slices - you may need to tear some apart to fill in the gaps.
Spread another ¼ cup tomato sauce on top of the bread. Top with ½ cup parmesan cheese.
Layer on sliced eggplant in one layer followed by another lay of zucchini and yellow squash. Top vegetables with more tomato sauce and about ½ cup shredded mozzarella cheese, ½ tsp salt and ½ tsp pepper.
Repeat with another layer of bread topped with tomato sauce and parmesan cheese. Add a final layer of eggplant followed by zucchini and yellow squash. Sprinkle on remaining salt, pepper, more tomato sauce and a lot of mozzarella cheese.
Cover with aluminum foil and bake for about 40 minutes covered. Remove foil and bake another 10 minutes or until cheese is golden brown and melted!