Eggplant Strata with Zucchini and Roasted Red Peppers

This recipe is a nice gluten-free alternative to lasagne. I made the tomato and roasted garlic sauce, but it didn't seem worth the effort as it didn't make very much. The vegetables produced a lot of liquid and overall the recipe was very cheese-heavy. I would make this again, but next time, I think I would cut the eggplant and zucchini, then salt them and let them sit for a while to try to draw out some of the liquid. I also might cut back on the ricotta/parmesan mixture.