1 med. eggplant, pared, cut into 1/2 in. thick
1 lg. zucchini, sliced
1 med. onion, sliced
2 tbsp. vegetable oil
1 tsp. basil, crushed
1/2 tsp. salt
1/4 tsp. pepper
15 oz. can tomato sauce
6 oz. Mozzarella cheese (sliced)
2 tbsp. Parmesan cheese (grated)

Heat oil over medium heat. Add eggplant, onion, zucchini and garlic. Cook stirring often, 15 minutes or until just tender. Meanwhile grease 2 quart shallow baking dish. Preheat oven to 375 degrees. Stir basil, salt and pepper into skillet. Spoon mixture into casserole dish. Pour tomato sauce into casserole dish. Tuck cheese slices into vegetables. Sprinkle with Parmesan cheese. Bake 20 to 25 minutes until hot and cheeses are melted. Serves 4.