Olive oil cooking spray
250g zucchini, thinly sliced
370g eggplant, trimmed, thinly sliced
1 1/3 cups tomato pasta sauce
1 cup grated mozzarella cheese
Heat a non-stick frying pan over medium heat. Spray both sides of zucchini and eggplant slices with oil. Cook, in batches, for 2 minutes each side or until lightly browned and soft. Transfer to a plate. Preheat grill on medium-high.
Layer one-third of the eggplant, zucchini, sauce and cheese in a greased 4cm-deep, 4 cup-capacity, flame-proof dish. Repeat with remaining eggplant, zucchini, pasta sauce and cheese.
Grill for 5 minutes or until cheese is melted and lightly browned. Serve.