1. Preheat oven 375F.
2. Arrange eggplant slices in a single layer on baking sheet coated with cooking spray. Coat slices with cooking spray; sprinkle with salt. Bake for 16 minutes, turning eggplant over after 8 minutes.
3. Combine cheese, oregano, pepper and garlic in a bowl.
4. Arrange half of eggplant slices in an 8-inch square baking dish coated with cooking spray. Arrange half of tomato slices over eggplant. Top with half of zucchini slices; sprinkle with half of cheese mixture. Repeat procedure with remaining eggplant, tomato, zucchini and cheese mixture.
Bake, covered, for 1 hour; uncover and bake an additional 10 minutes or until vegetable are tender and cheese is golden brown.
This recipe was posted by CrissyBear on the WW Recipe Review Board. Thanks!