Ingredients:

  • 2 medium eggplants (aubergines), sliced 1/4 inch thick
  • 3 medium zucchinis (courgettes), sliced 1/4 inch thick
  • 5 lbs ripe Roma or vine tomatoes, sliced 1/4 inch thick
  • Kosher Salt, to taste
  • 1/4 cup Extra Virgin Olive Oil
  • 4 large garlic cloves, finely minced
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1/4 cup Fresh Parsley, roughly chopped (for garnish)
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Grated Parmesan Cheese
  • 3 tablespoons Unsalted Butter, melted
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Black Pepper, freshly cracked

Instructions:

  1. Slice eggplant, zucchini, and tomatoes to a uniform thickness (about 1/4 inch). Layer the eggplant and zucchini slices in a colander, generously sprinkling coarse salt between layers. Let them sit for at least 20 minutes to draw out excess water.
  2. After resting, gently pat all vegetable slices thoroughly dry with paper towels. Preheat oven to 375°F (190°C).
  3. In a small bowl, whisk together the olive oil, minced garlic, dried oregano, and dried basil. Pour half of this seasoned oil mixture into the bottom of a 9x13 inch baking dish, spreading evenly.
  4. Arrange the dried vegetable slices (eggplant, zucchini, tomato) in slightly overlapping rows in the baking dish. Pour the remaining seasoned oil mixture evenly over the layered vegetables.
  5. In a separate small bowl, combine the Panko breadcrumbs, grated Parmesan, melted butter, garlic powder, and black pepper. Toss until the mixture resembles coarse, damp sand, creating the Parmesan topping.
  6. Sprinkle the Panko-Parmesan mixture evenly over the top of the layered vegetables. Bake for 50–60 minutes, until the vegetables are tender and the topping is deeply golden brown and crisp.
  7. Let the bake rest on the counter for 10 minutes before slicing. Garnish generously with fresh chopped parsley before serving.