Eggplant, Zucchini, and Tomato Tian

(Contributed by Kelianne Chamberlain)
1 lb Eggplant 1 lb Zucchini/Squash 1 lb Tomatoes 1.5 T Olive Oil 2 cups Wheat Bread Crumbs 1 cup Mozz Cheese 2 T Parsley, chopped 2 Cloves Garlic, minced 1/4 cup Fat Free Chicken Broth Salt, Pepper, Oregano, and Thyme to taste 1.  Preheat the oven to 350 degrees. 2.  Slice eggplant, zucchini, squash, and tomatoes.  Mince garlic and parsley. 3.  Arrange eggplant, zucchini, and squash on a cookie sheet and spray with cooking spray. 4.  Bake for 15 minutes. 5.  Mix bread crumbs and garlic. 6.  Layer eggplant, zucchini, squash, and tomatoes in 9x13 casserole dish. 7.  Drizzle olive oil, salt and pepper. 8.  Sprinkle 1.5 cups bread crumb mixture. 9.  Repeat layers. 10.  Pour broth over top. 11.  Bake at 375 degrees for 1 hour.