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Preheat The Oven To 425 Degrees F. Place The Eggplant And Zucchini Slices Onto 2 Baking Sheets. Brush The Vegetables With The Oil. Roast For 10 Minutes Or Until The Vegetables Are Tender. Assemble The Vegetable Stacks On A Baking Sheet. For Each Stack, Layer 2 Eggplant Slices, 2 Mozzarella Cheese Slices, 1 Tablespoon Parmesan Cheese, 1 Tablespoon Sauce, 2 Zucchini Slices, 2 Mozzarella Cheese Slices, 1 Teaspoon Parmesan Cheese And 1 Tablespoon Sauce, Making 6 Stacks In All. Bake The Bread According To The Package Directions. Meanwhile, Bake The Vegetable Stacks For 5 Minutes Or Until The Cheese Is Melted. Spread Each Of 6 Serving Plates With 3 Tablespoons Sauce. Top Each With 1 Bread Slice. Top The Bread Slices With The Vegetable Stacks. Pour The Remaining Sauce Over The Vegetable Stacks.
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