Preheat oven to 350 degrees F (175 degrees C). Spray 9x13 casserole dish with Pam.
Heat 1 tablespoon EVOO in a medium skillet over medium heat. Add eggplant, onion, garlic and parsley. Cook and stir until eggplant is soft, about 10 minutes. Season with salt and pepper to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Mix together in another bowl the zucchini, mushrooms, bell pepper, tomatoes, red pepper flakes, basil and oregano. Spread them in layers (1 cup at a time) over the eggplant mixture. Sprinkle each layer lightly with salt, pepper and Parmesan cheese.