Ingredients:

  • 1 lb eggplant, sliced into 1/4-inch rounds
  • 1 lb zucchini, sliced into 1/4-inch rounds
  • 1 lb Roma tomatoes, sliced into 1/4-inch rounds
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 tbsp extra-virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp melted butter
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In the bottom of a 9x13 inch baking dish, toss the sliced onions and minced garlic with 1 tbsp of olive oil and a pinch of salt, spreading them into an even layer.
  3. In a large bowl, lightly toss the eggplant, zucchini, and tomato slices with the remaining 2 tbsp of olive oil, oregano, salt, and pepper.
  4. Arrange the vegetables in the dish, alternating slices of eggplant, zucchini, and tomato (shingled vertically or layered horizontally), and press them firmly into the onion bed.
  5. In a small bowl, combine the Panko breadcrumbs, melted butter, and chopped parsley.
  6. Evenly distribute the shredded mozzarella over the vegetable layers, then sprinkle the Parmesan and the buttery breadcrumb mixture on top.
  7. Bake for 40–50 minutes until the vegetables are velvety and the topping has reached a deep mahogany-colored crisp.