Eggplant, Tomato and Zucchini Casserole

Almost Eggplant Parmesan, this casserole really highlights summer produce and makes an excellent vegetarian meal...

1 large eggplant, pared and cut crosswise into 1/2 inch rounds (if the rounds are large, cut in half again)
1 to 2 cups Italian seasoned dry bread crumbs
2 eggs beaten with a few tablespoons water
Enough vegetable oil to fill a large skillet up about 1/2 inch
1 large leek (white part) cut lengthwise and then thinly sliced crosswise
1/2 cup green bell pepper cut in a 3/4 inch dice
1 medium zucchini cut into a 3/4 inch dice
1 clove garlic, minced
3 Tbl olive oil
1 tsp salt
1/2 tsp pepper
3 nice size tomatoes, peeled, seeded and chopped
2 Tbl chopped fresh oregano
6 to 8 large fresh basil leaves, thinly sliced
1/2 cup grated parmesan(divided)
1 cup shredded mozzarella

Set up a breading station for the eggs and bread crumbs.  Heat the vegetable oil in a large skillet and dip the eggplants slices in the beaten egg and then lightly in the crumbs.  Fry the eggplant on each side until golden and then drain on paper toweling.
Clean your skillet and the saute the leek, green pepper, zucchini and garlic in the 3 tablespoons of olive oil until the vegetables soften.
Add the diced tomatoes, salt and pepper and simmer until the juices are all but evaporated. Turn off the heat and stir in the basil and oregano.  Let the mixture cool a bit.
In a shallow casserole dish (about 7x11) place a layer of eggplant.  Top with the zucchini-tomato mixture and sprinkle on 1/4 cup of the parmesan.  Top with the remaining eggplant and then sprinkle on the remaining parmesan and all of the mozzarella.
Cover tightly with foil and bake in a preheated 350F oven for 30 minutes.  uncover and then bake about 15 more minutes until the casserole gets bubbly.  Let rest about 5 to 10 minutes before digging in!