Coat eggplant slices with egg and breadcrumbs. Coat frying pan with cooking spray and heat over medium heat. Lay eggplants in pan and cook 5 to 7 minutes. Coat tops of eggplants with cooking spray, flip and cook 5 to 7 minutes on the other side. Season with salt and pepper.
Coat frying pan with cooking spray and heat over medium heat. Mix mushrooms, squash, bell peppers, garlic, tomatoes and liquid, and basil into the pan. Bring to a boil. Lower heat and simmer 8 to 10 minutes or until vegetables are tender and almost all liquid is evaporated, stir frequently. Sprinkle with salt and pepper.
Combine ricotta and brown rice. Spread onto the bottom of a cooking spray coated 9-inch springform pan. Spoon 1 layer of eggplant slices over mixture and top with vegetable mixture. Arrange the rest of the eggplants overtop of vegetables and top with parmesan cheese.
Bake at 350 degrees F, 1 to 1 1/4 hours. Let rest 10 minutes before serving.