No-Breadcrumb Eggplant, Zucchini and Mushroom Parmesan Bake Recipe

Bake the zucchini and mushrooms until the vegetables are soft.

Once baked, transfer them to a mesh colander lined with paper towels to drain any excess oil. (You can use this same baking method for the eggplant if you'd rather not fry it.)

Spray a glass baking dish with cooking spray, then spoon a layer of tomato sauce onto the bottom.

Start layering: top the sauce with a layer of eggplant, followed by another spoonful of sauce and a sprinkling of Parmesan cheese. Next, add a layer of the baked zucchini and mushrooms, another spoonful of sauce, and more Parmesan. Continue this layering, alternating eggplant and zucchini-mushroom layers, until all the vegetables are used.

Finish the top with a final layer of sauce, a generous sprinkle of Parmesan cheese, mozzarella cheese (if you're using it), and the basil leaves.