Baked Provencal Casserole - Jill's Table

Ingredients

• 2 Eggplants, medium
• 3 Zucchini
• 3 Roasted Red Peppers
• 4 Tbsp Olive Oil
• 3 Field Tomatoes, large
• Salt and Freshly Cracked Pepper, to taste
• 1 cup Fresh Basil Leaves
• 190 g Creamy Goat's Cheese such as C’est Bon (1 190g container)
• 2 cups Swiss cheese or Emmental
• 1 ¾ cups seasoned bread crumbs
• ½ cup Romano cheese