Cook pasta according to package directions.
Drain and set aside.
Line a 15x10x1-inch baking pan with foil.
Lightly coat both sides of each eggplant slice with cooking spray.
Place coated eggplant slices in the prepared baking pan.
Add sweet pepper quarters to pan with eggplant slices.
Remove from oven; let cool.
Cut eggplant and pepper pieces into 3/4-inch cubes.
Whisk in 3 tablespoons of the oregano, the salt and black pepper; set aside.
Stir in the lemon dressing.
Spoon mixture into the prepared baking dish.
Bake in the 350 degrees F oven for 35 to 40 minutes or until heated through.
Sprinkle panko mixture over top.
Bake, uncovered, for 5 to 8 minutes more or until panko mixture is golden brown.
Serve with lemon wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
