Preheat oven to 350°F (175°C). Coat bottom and sides of a 1½ qt. casserole dish with 1 tbsp. olive oil.
Heat remaining 1 tbsp. olive oil in med. skillet over med. heat. Sauté garlic until lightly browned. Mix in parsley and eggplant. Sauté until eggplant is soft, about 10 min. Season with salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tbsp. of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.
This terrific dish is loaded with succulent Mediterranean vegetables.