Servings: 8

2 tablespoons olive oil 2 tablespoons olive oil
1/2 cup grated Parmesan cheese ½ cup grated Parmesan cheese
Salt and Pepper, to taste Salt and Pepper, to taste
 
2 medium eggplant, cut into 1/2 inch cubes 2 medium eggplant, cut into ½ inch cubes
 
5 cloves garlic, pressed or grated 5 cloves garlic, pressed or grated
1 tsp dried thyme (or 2 tsp fresh) 1 tsp dried thyme (or 2 tsp fresh)
 
2 medium zucchini, sliced into 1/4” rounds 2 medium zucchini, sliced into ¼” rounds
 
1 large onion, cut in half and sliced about 1/4” thick 1 large onion, cut in half and sliced about ¼” thick
1 green bell pepper, sliced about 1/4” thick 1 green bell pepper, sliced about ¼” thick
 
3 Tbsp Fresh Basil Leaves, chopped 3 Tbsp Fresh Basil Leaves, chopped
 
2 cups sliced fresh mushrooms 2 cups sliced fresh mushrooms
 
1 Tbsp Tomato Paste 1 Tbsp Tomato Paste
2 large Tomatoes, chopped 2 large Tomatoes, chopped
3/4 tsp Sugar ¾ tsp Sugar
1/4 tsp Crushed Red Pepper ¼ tsp Crushed Red Pepper
 
6-8 oz Mozzarella Cheese, shredded 6 to 8 oz Mozzarella Cheese, shredded

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 casserole dish with cooking spray.
Heat 1 tablespoon olive oil in a medium non-stick skillet over medium heat. Add eggplant and season with a little bit of salt and pepper. Cook and stir until eggplant is soft, about 10 minutes.
Lower the heat and add garlic and thyme to the eggplant. Saute for a couple of more minutes being careful not to burn the garlic.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a couple of tablespoons of Parmesan cheese.
Spread zucchini slices in an even layer over the top of the eggplant. Sprinkle with a couple of tablespoons of Parmesan cheese.
Add onions and green peppers to the now empty skillet. Lightly season with salt and pepper. Saute until onions and peppers are softened. Add the peppers and onions to the casserole dish in an even layer over the top of the zucchini slices. Sprinkle with a couple of tablespoons of Parmesan cheese.
Sprinkle the chopped basil in an even layer over the onions and peppers.
Add mushroom slices to the now empty skillet and saute until softened.
Add tomato paste to the mushrooms and saute for just a minute or so. Add tomatoes, sugar and crushed red pepper. Stir to combine and cook for just a minute. Remove from heat.
Spead mushroom and tomato mixture evenly over the top of the basil layer.
Bake in preheated oven for 50 minutes or until zucchini feels done when poked with a fork.
Sprinkle with mozzarella and return to the oven. Bake until cheese has melted.
Allow to rest for 10 minutes and serve!

I substituted a 15-ounce can of diced tomatoes w/ juice for the fresh tomatoes. I wasn’t sure if I should cover it or not while baking. Did first 40 minutes uncovered and then 20 covered. I think I would start covered next time and see how it goes. If too much liquid is accumulating then uncover.  I substituted a 15-ounce can of diced tomatoes w/ juice for the fresh tomatoes. I wasn’t sure if I should cover it or not while baking. Did first 40 minutes uncovered and then 20 covered. I think I would start covered next time and see how it goes. If too much liquid is accumulating then uncover.