2 large zucchini, sliced lengthwise into ½ -inch-thick slices
1 medium eggplant, sliced lengthwise into ½ -inch-thick slices
2 tablespoons olive oil
1 container (15 ounces) ricotta cheese
¼ cup grated Parmesan cheese, divided
1 jar (24 ounce) farm to fork® tomato basil sauce with fresh basil
2 cups shredded mozzarella cheese, divided
Heat oven to 400°F. Arrange zucchini and eggplant slices on 2 lightly oiled baking sheets, overlapping if necessary. Drizzle with additional oil. Bake 12 min. or until tender. Pat dry.
Mix ricotta, egg and 2 tablespoons Parmesan in bowl.
Spread ½ cup sauce in bottom of 8x8-inch baking dish. Top with ? each of the eggplant and zucchini slices, ½ cup sauce, ½ the ricotta mixture and ? cup mozzarella. Repeat layers. Top with remaining eggplant and zucchini, sauce and Parmesan. Cover with foil.
Bake 30 min. Remove foil and top with remaining mozzarella. Bake 10 min. or until bubbly. Let stand 10 min. before serving.