Cheesy Eggplant Casserole

Ingredients

• 1 ½ pounds eggplant, unpeeled, cut into 1/2-inch cubes (about 6 cups)
• 1 pint cherry tomatoes
• 1 medium zucchini, cut into 1/3-inch rounds
• 1 medium red onion, cut into 1/2-inch wedges
• 2 tablespoons extra-virgin olive oil
• 12 ounces day-old whole-wheat sourdough bread, cut into 1-inch cubes (about 8 cups)
• 3 tablespoons chopped fresh flat-leaf parsley
• 3 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh mint
• 1 ½ cups shredded part-skim mozzarella cheese, divided
• 8 large eggs, beaten
• 3 cups whole milk
• 1 teaspoon ground pepper
• ¼ teaspoon salt

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