2 tablespoons olive oil
3 cloves garlic, minced
1/2 bunch fresh parsley
1/2 bunch fresh basil
1 eggplant, cut into 1/2 inch cubes
salt to taste
2 zucchini, sliced
1 bunch green onion
2 cups sliced fresh mushrooms
2 large tomatoes, roughly chopped
1 cup grated Parmesan cheese


1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant and onion. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with mushrooms and tomatoes, covering each layer with a sprinkling of salt and cheese.
4. Bake in preheated oven for 45 minutes.