Peel and cube the eggplant, boil until soft and tender, about 4-5 minutes. Drain excess water and mash (it is helpful to absorb some moisture with paper towel)
Add diced onion, garlic, egg, melted butter, and pesto to mashed eggplant.
Grease a pie pan. Place sliced tomato pieces along the bottom to create the bottom layer. Top with eggplant mixture. Layer mushrooms next then add spinach. Top with another layer of tomato slices. Add shredded cheese to top and sprinkle with fresh parsley.
Bake for 30 minutes or until golden brown.
Note: The vegetables included are based on preference. This dish can be served as a side dish or even as breakfast!