1 med. eggplant
1 lg. potato
1 med. zucchini
4 fresh tomatoes
1 c. bred crumbs
2 tbsp. chopped fresh basil (2 tsp. dried)
3 tbsp. chopped fresh parsley
3 eggs
1 tsp. salt
Black pepper to taste
1/2 c. olive oil
1 1/2 c. grated mozzarella cheese (6 oz.)
1 c. freshly grated Parmesan cheese (2 1/2 oz.)

Slice the eggplant crosswise into 1/2 inch rounds. Place the eggplant rounds on a lightly oiled baking sheet. Bake covered with foil at 400 degrees until they are tender, about 45 minutes. Slice the potato and boil until just tender. Then drain and set aside. Slice the zucchini into 1/4 inch rounds, slice the tomatoes about 1/2 inch thick and set aside.

Mix together the bread crumbs, basil and parsley. In a separate bowl, lightly beat the eggs with the salt and pepper. Oil a 9 x 13 inch baking pan and coat the bottom and sides of the pan with about a quarter of the bread crumb mixture.

To layer the casserole, begin with all the eggplant slices. Drizzle 2 tablespoons of olive oil over them and sprinkle on a quarter of the bread crumbs and a quarter of the mozzarella and Parmesan cheeses. Pour a quarter of the beaten eggs on top of the cheese. Next layer all the potato slices. Repeat a layer of oil, crumbs, cheeses and eggs. Layer all the zucchini, followed by oil, crumbs, cheeses and eggs. Finally, layer the tomato slices topped with the remaining oil, crumbs, cheese and eggs. Bake covered at 375 degrees for 45 minutes. Allow the casserole to sit for about 10 minutes before serving.