Garden Casserole

Sprinkle zucchini and eggplant generously with salt and let stand 5 minutes.  Wipe dry, turn slices over and repeat process.  Meanwhile, saute garlic in 1/4 cup oil.  Remove garlic, sauté mushrooms, then onions in the same oil.  When onions are translucent, add tomatoes (or tomato juice) and cook over medium heat until soft and much of the liquid has evaporated.  Salt to taste. Set aside.  

Heat more oil in pan.  Lightly flour zucchini and eggplant.  Quickly sauté, uncrowded, until golden brown on both sides. (A shortcut is to bake these veggies.) 

Arrange half of veggie slices in alternate layers in 9 x 13 baking dish, then put half the cheese in, then another layer of veggies.  Pour tomato sauce over all.  Top with remaining cheese.  Bake at 350 for 30 minutes until cheese is melted and golden.  Test to be sure center of casserole is hot.