Step 1

Wash and slice the eggplant, tomatoes and zucchini.

Step 2

Grate the parmesan cheese.

Step 3

Preheat the oven to 375°F and coat the bottom of a large baking dish with 2 tbsp olive oil.

Step 4

In a large bowl add eggplant, tomatoes and zucchini slices.

Step 5

Sprinkle with italian seasoning, parmesan cheese, black pepper and salt.

Step 6

Drizzle with 2 tbsp olive oil and toss to get all slices well coated.

Step 7

Arrange sliced veggies, alternating them and overlapping them in the baking dish, making a spiral stack starting from the edge all the way through the middle.

Step 8

Place the dish on a rack in center of the oven and bake for 40 minutes until vegetables are soft, and the top is golden brown.

Step 9

Garnish with rosemary.