Vegetable Casserole

13 pounds zucchini, cut into 1/4 inch slices
1/3 cup plus 3 tablespoons virgin olive oil
1 1/2 cups water
13 pounds eggplant, cut into cubes
1/4 cup Italian herb seasoning
1 gallon plus 9 cups canned peeled tomatoes, drained and chopped
6 3/4 pounds low fat ricotta cheese
3 cups grated Parmesan cheese
13 eggs, beaten
1 1/2 cups parsley, chopped
6 1/4 cups seasoned bread crumbs

Heat oven to 350 degrees F.

Place zucchini slices in a steamer basket over boiling water. Cover saucepan and steam 2 minutes or until almost tender. Drain zucchini on paper towels.

Heat oil in a heavy nonstick skillet over medium high heat. Saut eggplant 2 minutes, stirring occasionally. Add water, cover skillet and cook 3-4 minutes until almost tender. Stir in herbs, tomato and salt and pepper to taste. Cover and simmer 5 minutes.

Combine remaining ingredients, except bread crumbs, in a mixing bowl. Season with salt and pepper to taste.

Arrange half the zucchini slices in the bottom of a shallow oiled baking pan. Top with a layer of half the cheese mixture. Add a layer of half the eggplant mixture over zucchini. Repeat with remaining zucchini, cheese and eggplant. Sprinkle with bread crumbs and bake 35 minutes.

Serves 50.

NOTE: Can be made ahead and re-warmed in the oven.