Step 1

Preheat oven to 425 degrees.

Step 2

In a 10-inch round oven-safe pan, over medium heat, add olive oil.

Step 3

Saute the onion about 1 -2 minutes to sweat the onions.

Step 4

Add the cubed eggplant and stir frequently until they are soft about 8 minutes.

Step 5

Stir in the minced garlic, fresh oregano, season to taste with salt and pepper, continue to stir about another 3 minutes.

Step 6

Remove from the heat and top with the low-fat mozzarella cheese slices.

Step 7

Top the eggplant/cheese mixture with the zucchini and tomatoes, alternate the veggies to cover the eggplant.

Step 8

Bake for about 25 minutes.

Step 9

Remove from oven. Top the vegetables with the Parmesan cheese, basil. If needed, season with salt and pepper.

Step 10

Place back in the oven until cheese melts, about 2 minutes

Step 11

Ready to serve. Can also be served at room temperature.