Peel eggplant, slice lengthwise ½” think. Slice Zucchini, yellow squash and portabello mushrooms ¼” thick.
In skillet, heat olive oil, then lightly sauté the vegetables. Add marinara sauce and salt, mix, then remove from heat.
In a mixing bowl, combine the Rice™ Cream Cheese and Parmesan. Mix together well.
In a 2” deep casserole dish, place a layer of sliced eggplant, onion, mushroom and sauce. Next, spread a thin layer of the cheese mixture on top of vegetables and sprinkle with chopped basil. Nest, place a layer of sliced yellow squash, onion, mushroom and sauce. Spread the remaining cheese mixture and sprinkle with basil. Last, place the zucchini and remaining mushroom, onion and sauce on top and cover with mozzarella slices. Sprinkle with remaining basil. Place in 350° oven for approx. 20 minutes or until cheese is melted.

Yield: 8 servings