Preheat oven to 375 degrees F.

Slice all vegetables into similar sizes. The rounds should be about ¼-inch thick. Eggplant will likely need to be quartered to match size of zucchini rounds.

In small dish, mix together all spices.

In bowl, toss eggplant, zucchini and roma tomatoes with olive oil and seasoning blend.

In 8x8-inch baking dish or rough equivalent, spoon tomato sauce onto bottom and build by layering each vegetable slice evenly.

Cover dish with foil and bake 35 minutes.

Remove dish from oven, remove foil and add thin slices of cheese over top, covering veggies; bake uncovered about 10 minutes until cheese is melted and slightly golden.

Let rest 5-10 minutes so cheese thickens prior to removal from dish. Garnish with basil or parsley before serving.