No-Breadcrumb Eggplant, Zucchini and Mushroom Parmesan Bake
2 eggplants, unpeeled, and cut round ½-inch slices
2 cups mushrooms, sliced
3 zucchini, peeled, and cut crosswise into 1/2-inch slices
2 ounces shredded mozzarella cheese (optional)
8 fresh basil leaves
Preheat the oven to 400 degrees. Spread the zucchini and mushrooms on a baking pan, and brush lightly with oil and sprinkle with salt and pepper. Bake until vegetables are soft, and then let drain in a mesh colander lined with paper towels to soak up excess oil (this method can also be used for the eggplant if you do not want to fry it).
Spray a glass baking dish with cooking spray and spoon a layer of tomato sauce onto the bottom. Top with a layer of eggplant, then a spoonful of sauce and sprinkling of Parmesan cheese. Then add a layer of zucchini and mushrooms, a spoonful of sauce and sprinkling of Parmesan cheese. Continue adding layers of eggplant and zucchini and mushrooms until all ingredients are used. Top with another layer of sauce, Parmesan cheese, mozzarella cheese if desired and basil leaves.