Original recipe comes from "Low Carb and Lovin' it" on Food TV and it was called "Eggplant, Yellow Squash and Tomato Casino" but this is my modification. I actually didn't use tomatoes when I tried it, so I don't know if the tomatoes would be overcooked if you put it in the oven as long as I did.
This kind of reminds me of vegetable pizzas because of how the toppings come together.
2 small eggplants
2 pieces yellow squash, small to medium size
2 pieces zucchini
4 Roma tomatoes
Kosher salt (Any salt will do obviously)
Freshly ground black pepper
4-6 slices of turkey bacon, torn/diced into small pieces
1/2 red bell pepper, small diced
1/2 green bell pepper, small diced
1/2 red onion, small diced
1 cup low fat shredded low fat mozzarella cheese (or lf parmesean cheese if you can find it, I couldn't)
2 tablespoons extra-virgin olive oil
Preheat oven to 350 degrees F.
Cut off ends and slice in half lengthwise the eggplants, zucchini and yellow squash. Lay cut side up and close together on a small greased sheet pan. Then cut the tops and a very small piece of the bottom off the Roma tomatoes and stand them up with the squash.
Sprinkle liberally with salt, pepper, garlic powder, bacon bits, peppers, and onions.
Next, carefully pile high the Mozzarella over every piece, drizzle with olive oil, and bake for about 25 minutes, or until they start to turn golden brown. Serve immediately. (Original recipe said to cook for 12 minutes, but I found that 12 minutes left them a bit too raw for me)
Also, you can add more or less bell peppers/onions/cheese as you want and you can also half the recipe using 1 zucchini, 1 yellow squash, 1 eggplant, etc. The idea is just to pile the stuff onto the vegetables as well as you can.