Eggplant and Zuchini Gratin

Ingredients:

1/3 cup
1 large eggplants

2 tespoon thyme(chopped)

1 teaspoon rosemary(chopped)
salt and pepper
2 medium zucchini, about 1 pound total
3 tomatoes, about 1 pound total

1/2 cup bread crumbs

1/3 cup Parmesan cheese

Directions:

1. Preheat oven to 400. Smear a baking sheet generously with 1/3 cup of the olive oil.
2. Trim off ends of eggplant and slice on the diagonal into ovals
1/2" thick. Lay the slices on the sheet, press to
coat lightly with oil and turn them over. Sprinkle on 1/2 teaspoon each
of salt, rosemary, and thyme.Bake for about 15 minutes until the eggplant slices are soft and
somewhat shriveled; allow to cool briefly.
3. Meanwhile, trim the ends off the zucchini and cut into slices no more than 1/4" thick. Salt the zucchini and let it sit.

4. Core the tomatoes and cut into slices 1/4" thick. Spread out the slices and sprinkle
them lightly with pepper.

5. Spray baking dish well with oil and sprinkle a teaspoon of the herbs all over the bottom. 

Lay one or two eggplant slices, lengthwise, against a narrow side of the dish.
Arrange a long slice or two of zucchini in from of the eggplant,
then place 2 or 3 tomato slices in front of the zucchini. Repeat
until the pan is full of alternating rows of eggplant, zucchini, and
tomatoes.
6. Mix the bread crumbs, Parmesan and 1/2 teaspoon of rosemary and thyme. Add a tablespoon of olive oil, then toss and rub it in with your fingers to coat the crumbs but keep them loose.
Sprinkle the crumbs evenly over the vegetables and drizzle remaining oil over all.
7. Bake for 40 minutes until vegetables are soft, the juices are bubbling, and the top is golden brown.

Enjoy!
By: Julia Child