Greek Herb Ratatouille

Ingredients

• 1 eggplant, (about 12 oz. or 4 cups) cut into 1/4 inch slices
• 1 large zucchini (about 12 oz), cut into 1/4 inch slices
• 1 yellow summer squash (about 14 oz.) cut into 1/4 inch slices
• 4 plum tomatoes
• 2 cups sweet onion, cut in half and then sliced into 1/4 inch slices
• olive oil spray
• 1/3 cup light butter, melted
• 1/2 cup fresh parsley, minced
• 3 garlic cloves (3 tsp.), minced
• 1/2 tsp. salt
• 1/2 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1/2 tsp. dried tarragon
• 1/2 tsp. dried basil
• 1/2 tsp. dried rosemary, crushed
• 1/2 tsp. pepper
• 1 cup (4 oz.) fat free mozzarella cheese, shredded