Ingredients:

1 tablespoon lard or butter                                       3 tablespoons olive oil                                             2 medium zucchini, thinly sliced (about 4 cups)          2 large red sweet peppers, coarsely chopped (about 2 cups)                                                                     2 medium onions, coarsely chopped (1 cup)              1 medium eggplant, peeled and coarsely chopped (about 5 cups)                                                        2 cloves garlic, minced                                           ½ teaspoon salt                                                    ¼ teaspoon ground black pepper                             4 eggs                                                                  ½ cup mayonnaise (Mary suggests using light)          1 cup grated Pecorino-Romano cheese                     2 cups shredded mozzarella cheese                        12 rich round crackers (such as Ritz), crushed

Instructions:  

Preheat the oven to 350 degrees. Grease a 3-quart rectangular or square baking dish with the lard/butter. Separately, heat the olive oil over medium high heat in a large, 12-inch skillet. Add the zucchini, peppers, onion, eggplant, garlic and seasoning, tossing to coat. Sauté for 10 to 15 minutes, tossing occasionally, or until the vegetables are fork-tender.

Meanwhile, in a large bowl, mix together the eggs and mayonnaise until combined. Stir in the cheeses. Add the cooked vegetables and toss to combine. Spread the mixture in the prepared baking dish. Top with the cracker crumbs. Season if needed.

Bake, uncovered, for 20 to 25 minutes or until top is lightly browned and a knife inserted near the center comes out clean. Let stand 20 minutes before serving.

Our guest judge is Holly Herrick the author of  Southern Farmers Market Cookbook (Gibbs Smith, June, 2009).

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