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Preheat oven to 450F. Cut eggplant into 1/4-inch slices. Lay on a lined baking sheet and pre-cook eggplant only for about 15 minutes, or until shrivelled. Remove from oven and cool. While the eggplant is cooking, slice the zucchini and set aside. Now prepare your bean filling, by processing the drained beans, herbs, salt, garlic, olive oil, and nutritional yeast (optional) in a food processor until smooth.
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Reduce heat of oven to 425. Grease a mid-sized rectangular casserole dish with oil. Put a thin layer of sauce in the bottom of the dish. Arrange eggplant slices over the sauce to cover dish. Spread bean filling over the eggplant, and put a layer zucchini on top. Add a layer of the sauce. Repeat eggplant, bean filling, zucchini, and sauce.
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