Eggplant Parmigiana, But Healthy!

• 4 thick slices eggplant
• 1 large zucchini
• 1 large yellow squash, cut into medallions
• 1 large bunch of asparagus, tips only
• 1/2 large onion, diced
• 2 garlic cloves, diced
• 1 jar Newman's Own Tomato and Basil pasta sauce (or your favorite)
• 4 slices crusty french bread
• 1/2 cup (vegan) parmesan cheese
• 2 tablespoons olive oil
• salt and pepper to taste

1. Pre-heat oven to 375 degrees. Take eggplant slices and drizzle just a little olive oil on each side. Bake on a cookie sheet until soft, about 10-15 minutes. Set aside and leave oven on.
2. In a pan, saute onion in remaining olive oil until translucent, about 4-5 minutes at medium heat. Add garlic, zucchini, squash, and asparagus, stirring frequently for 2-3 minutes. Reduce heat medium lo and cover until tender, but not mushy, about 7-10 minutes (check often so garlic doesn't burn). Set aside.
3. In a small loaf pan (or 9x9 baking dish it totally fine too) spread enough pasta sauce to throughly cover the bottom. Lay 2 slices of eggplant side by side and tear 2 slices of the french bread into small bite-size pieces and toss on top. Add a small handful of parmigiana cheese and enough sauce to cover it all. Add half the squash/asparagus mixture next and cover with sauce. Layer the last 2 slices of eggplant on top with a little more cheese and the last 2 slices of french bread, torn on top. Cover with sauce and add the remaining squash/asparagus mixture. Top with the remaining cheese.
4. Cover the loaf pan with aluminum foil and bake until bubbly, about 20-25 minutes. Serve by itself or over pasta; bella!

eggplant, zucchini, yellow squash, only, onion, garlic, newmans own, crusty french bread, parmesan cheese, olive oil, salt

Taken from food52.com/recipes/4625-eggplant-parmigiana-but-healthy (may not work)