Healthy Eating #2- Ratatouille

After watching a movie of the same name, I became inspired to try what is now a family favorite! I've tweaked it so much, I'm not sure how close it is to what it was originally meant to be, a French peasant dish created to make use of the crops of vegetables, but this is how we like it!

I am rather heavy handed at seasoning and don't really measure any of it, so I'm sure I use more than it says below. :) You can leave the vegetables (except the eggplant, tomatoes and mushrooms) cut into rings, which is quite visually appealing, but I have to dice them all as I have a 4 year old who is convinced that a slice of zucchini is really a pickle that I'm trying to sneak in on her.

Ingredients:
2 tbsp Extra Virgin Olive Oil (I just use enough to saute the eggplant)
3 cloves minced garlic
2 tsp dried parsley
2 medium eggplants, diced into 1/2 inch cubes
sriracha sauce 1/2 teaspoon, more if you like it spicier.  (If you like spicy food and don't have this in your arsenal of cooking spices, you really should.  It's rather inexpensive and easy to find at Walmart.  You'll wonder how you ever lived without it.)
salt
1 cup Parmesan Cheese, shredded
2 zucchini, chopped
2 yellow squash, chopped
1 large onion, diced
2 cups fresh sliced mushrooms
2 bell peppers, chopped (I usually use 2 different colors between red, yellow, and orange)
3 large tomatoes, sliced
Mozzarella Cheese, shredded
Italian Seasoning
Egg Noodles or Rice

Preparation:
Preheat oven to 350. Heat 1 tbsp olive oil in a medium skillet on medium heat. Reserve remaining olive oil to use if eggplant begins to stick to pan. Saute eggplant. When eggplant is just starting to become translucent, add garlic, parsley and sriracha sauce. Saute eggplant until soft and browned, about 10 minutes.
Spread eggplant in bottom of 9x13 baker. Lightly season with salt and sprinkle with small amount of Parmesan cheese. Spread Zucchini in an even layer on top. Lightly salt and sprinkle with a little more cheese. Continue layering, in this fashion, yellow squash, onion, mushrooms and bell peppers, sprinkling each with a small amount of salt and Parmesan Cheese.
The last layer is the sliced tomatoes. Place about 1 tbsp of Mozzarella Cheese on each slice of tomato. Sprinkle with Parmesan cheese and a sprinkle of Italian Seasoning.
Bake for 45 minutes. I usually make egg noodles to go with it because that's what my husband likes. I think it would be really good with rice or spaghetti noodles too.