I picked up my neighbor's farm share this week, and was very pleased to get home with beautiful tomatoes, eggplant, and zucchini. I love eggplant when it melts into the other ingredients, and pre-baking the slices ensures that result. (credit for that idea goes to Chris and Ken, in a long-ago discussion) I was very stingy with oil and cheese, but feel free to add more for a more voluptuous dish. This was very, very good because of the amazingly fresh vegetables. Here's what I used for an 8x8 baking dish which made four servings, just go with what you have and how many portions you want to make. This reheats very well, and is better if it sits for a bit.
Summer vegetable Gratin
1 small eggplant, sliced
3 zucchini, sliced
4 garden tomatoes, sliced
3 cloves garlic, chopped
1 tsp. olive oil
1/4 cup Parmesan cheese
chopped fresh herbs--I used thyme, rosemary, and basil
salt and pepper
Line two baking sheets with foil, and spray with oil. Place the eggplant on one and the zucchini on the other, spray tops with oil, and bake in a 400 oven until beginning to soften and brown. The zucchini will take about 10 minutes, the eggplant perhaps an additional five.
Spray a baking dish with oil, and layer in the eggplant, zucchini, tomatoes, garlic, herbs, salt and pepper as you wish. Drizzle with the oil and sprinkle with cheese.
Bake in a 400 oven for 45-60 minutes. Let rest 15 minutes before serving so the juices can be reabsorbed by the vegetables. Sprinkle with some basil.