Roasted Vegetable "Lasagna" – Rachael Ray

Ingredients

• 2 firm, medium eggplants
• Salt
• 2 firm, medium zucchini
• 1 bulb garlic
• 1/2 cup extra virgin olive oil (EVOO), divided
• 4 potatoes, peeled
• Pepper
• 1/4 cup rosemary and thyme, finely chopped
• 2 cups fresh ricotta cheese
• 2 cups grated Parmigiano Reggiano cheese, divided
• 1 ball mozzarella, shredded, divided
• 1/4 cup mint and parsley, finely chopped
• 1 egg, beaten
• 1 can San Marzano tomatoes (32 ounces)
• A few leaves of basil
• 1/2 teaspoon sugar
• 3 tablespoons grated red onion