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Slice the eggplant crosswise into 1/2-inch rounds. Place the eggplant rounds on a lightly oiled baking sheet. Bake covered with foil at 400*F. until they are tender, about 45 minutes. Slice potato and boil until just tender. Then drain and set aside. Slice the zucchini into 1/4-inch rounds, slice the tomatoes about 1/2-inch thick, and set aside. Mix together the bread crumbs, basil, and parsley. In a separate bowl, lightly beat the eggs with the salt and pepper. Oil a 9 x 13-inch pan and coat the bottom and sides of the pan with about a quarter of the bread crumb mixture. To layer the casserole, begin with all the eggplant slices. Drizzle 2 Tbls. of olive oil over them and sprinkle on a quarter of the bread crumbs and a quarter of the mozzarella and Parmesan cheeses. Pour a quarter of the beaten eggs on top of the cheese. Next layer all of the potato slices. Repeat a layer of oil, crumbs, cheeses, and eggs. Layer all the zucchini, followed by oil, crumbs, cheeses and eggs. Finally layer the tomato slices topped with the remaining oil, crumbs, cheeses, and eggs. Bake covered in a pre-heated 375*F. oven for 45 minutes. Allow the casserole to sit for about 10 ninutes before serving.
