Ingredients:

1  Large Eggplant (cut medium/thin slices)

2 Zucchini (peeled and sliced long vertical slices)

1  24 oz. Fresh Part Skim Italian Mozzarella (shredded yourself)

2  Large Eggs

1  15 oz. Tub Italian Breadcrumbs

1  tsp. Pepper

1  tsp. Oregano

2  24 oz. Jars Italian Pasta Sauces

Directions:

1. Cut eggplant 
2. Coat eggplant in egg and dip in breadcrumbs both sides
3. Layer 1 cup of sauce on bottom of crockpot
4. Place breaded eggplant pieces over sauce
5. Next, layer sauce lightly over eggplant
6. Then, layer mozzarella cheese over the sauce
7. Cut and skin zucchini  (vertical slices)
8. Coat zucchini in egg and breadcrumbs both sides
9. Layer the zucchini long slices over the mozzarella cheese
10. Add layer of eggplant, sauce, mozzarella cheese
11. Add layer of zucchini, sauce, mozzarella cheese 
12. Keep layering
13. Top last layer with mozzarella, pepper and oregano
14. Cook on low in crockpot 4 hours only ( no more it will burn)

Preparation: 1 hour

Servings: 6-8 

Can serve with angel hair or pasta of your choice