Preheat oven to 400 degrees F.

Peel and slice the eggplant thinly lengthwise. Spread over a lined cookie sheet, spray with oil and bake for 15 minutes, until the eggplant is soft.

Meanwhile, over medium heat, sauté the onions until translucent, about 5 minutes. Shred the rest of the vegetables add to the onions and sauté until soft, about 15 minutes.

Combine the egg mixture and add to the vegetables.

Lower oven temperature to 350°F. Pour the mixture over a lined cookie sheet and bake for 1 hour.

Let it cool a little, spread on the sliced eggplant and roll like a jelly roll. Smear egg wash on top and bake an additional 20 minutes, until the top is golden brown.