I like Italian Herb..s

Hello everyone! Hope everyone has had an incredible day! Here is the thing, after I made those breaded zucchinis, they were so good, it inspired me to enhance it a bit, and get to working on one of my new favorite dishes to make! Now, people always say eat a low carb diet, stay away from carbs.. Lets get one thing straight, carbs ARE NOT BAD FOR YOU! You just have to eat the right carbs! So, what we have is: Whole Wheat French Bread (whole wheat, a good carb!) 4 Portobello Mushrooms, Sliced Eggplant, and left over Sliced Zucchini ends. These are oiled with EVOO, seasoned with Rock Salt, Black Pepper, and Garlic Salt. The mushrooms should sit on the grill at Medium High for a minimum of 5 minutes per side, they're filled with water so you want that to drain it out and, get them slightly crisp (it kind of looks burnt, don't be scared of that!). The eggplant and zucchini are grilled until each side is lightly browned with nice grill marks. While these are grilling, heat oven to 400 degrees. Next is our breading, it's almost the same has our last dish. Japanese Bread Crumbs, your desired amount of Red Pepper Flakes (I love spicy so I had a lot), Garlic Salt, a nice sprinkle of Oregano, and then about 8 Fresh Basil leafs finely chopped. Mix all these ingredients along with a light drizzle of EVOO in mixture, I don't know why I did this but I was glad I did, it helped the breading stick. Next, take your sliced french bread, and either lightly coat it with EVOO or whatever low fat butter you like (or none, but i suggest minimum of evoo). Lightly spread tomato sauce (organic from Trader Joe's) and then a light light sprinkle of Parmesan Cheese onto bread. After this, layer the zucchini with, with a light layer tomato sauce and the breading, then the same with eggplant, add some cubes of reduced fat buffalo mozzarella cheese on top of those eggplant slices (really bread those eggplants up!). Cut the mushrooms in half, then layer them on top of the eggplant, spread tomato sauce and completely cover the top of mushrooms with breading(I suggest maybe a touch of graded low fat mozzarella on top of the portobellos, but your call on how much cheese you want!). Bake in oven for 15-20 minutes. Slice, Eat and, enjoy!