Casserole, Vegetable II

Ingredients

• 1 medium eggplant (1-1/4 lbs.), cut into 1" pieces
• 1 package (12 oz.) fresh mushrooms, each cut in half or into quarters, if large
• 2 medium zucchini, cut into 1" pieces
• 1 large onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 3/4 teaspoon oregano
• 3/4 teaspoon freshly ground pepper, divided
• 1 loaf Italian bread (8 oz.), cut into 1" cubes (6-1/2 cups)
• 2 cans (14-1/2 oz. each) Italian-style stewed tomatoes
• 1 container (15 oz.) part-skim ricotta cheese
• 1 cup shredded part-skim mozzarella cheese (4 oz.), divided
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 2 large eggs