Before all those tomatoes and zucchini are gone, I want to make this again with veggies from my garden...
2-cloves minced garlic
2-shallots or 1 samall onion diced
4-lg. tomatoes, cut the long way about 1/4 inch thick
4-zucchini-cut on the diagonal about 1/4 inch thick
4-japanese eggplant cut on the diagonal 1/4 inch thick
salt and freshly cracked pepper to taste
a mix of grated parm and breadcrumbs
Saute the garlic and shallots or onion in the evoo til they start to get soft, then place in the bottom of a 9x13 baking pan, then arrange the veggies in overlapping rows in the pan, sprinkle with salt and pepper and nutmeg. Bake for 15 min at 375 then sprinkle with the bread crumbs and parm cheese mix and bake a few minutes longer to rown the surface a little. cut into squares and enjoy..
You can also do several layers of veggies one on top of the other in a narrower pan if you like...It will just be thicker...
If you are a cheese lover you might also add a layer of swiss or mozzerella, between the layers too.