Pre-heat oven to 350°F.
Sauté garlic, onions, Nature's Eats Sun-Dried Tomatoes and mushrooms in the olive oil on low to medium heat until soft.
Add marinara sauce, seasonings, and basil.
Cut the zucchini and eggplant horizontally into ¼ inch slices.
Sweat the zucchini and eggplant by salting and then placing on cookie sheet. Put in the oven at 350°F for 15-20 minutes.
To assemble, pour a thin layer of sauce at the bottom of an 8 x 8 inch nonstick pan. Next, layer eggplant slices, ricotta mixed with mozzarella and parmesan, a layer of zucchini, and a layer of sauce. Repeat until dish is full.
On the top add a layer of sauce, then sprinkle with parmesan, mozzarella cheese, sliced tomatoes, and fresh basil leaves.
Place in the oven and bake at 375°F for up to one hour. Remove from oven and let cool for 15 minutes before cutting.