No-Breadcrumb Eggplant, Zucchini and Mushroom Parmesan Bake

Ingredients:

• 2 eggplants, unpeeled, and cut round ½-inch slices
• 2 cups mushrooms, sliced
• 3 zucchini, peeled, and cut crosswise into 1/2-inch slices
• 1 tablespoon oil for brushing, plus oil to fry
• Salt and pepper
• Grated Parmesan cheese
• 2 ounces shredded mozzarella cheese (optional)
• 8 fresh basil leaves
• 1 jar tomato sauce

Course: side dish

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