Tomato, Eggplant And Zucchini Gratin

• 1/2 cup plus 1 tbsp olive oil
• 1 tbsp dried oregano
• 2 cloves garlic, crushed
• 1 medium eggplant, thinly sliced
• 2 None red onions, thinly sliced into rings
• 3 medium tomatoes, thinly sliced
• 3 medium zucchini, thinly sliced lengthwise
• 1/2 cup fresh breadcrumbs

1. Preheat the oven to 350u0b0F. Combine 1/2 cup of the olive oil, oregano and garlic in a small bowl. Lightly grease an 8-inch square baking dish with a little oil mixture.
2. Heat a large skillet on medium heat. Lightly brush eggplant and onion slices with oil mixture. Cook in 4 batches, for 2-3 mins each side, until lightly browned and tender. Set aside.
3. Layer eggplant, followed by tomato, onion and zucchini in prepared dish. Brush with oil mixture.
4. Combine breadcrumbs and remaining 1 tbsp olive oil. Season to taste. Sprinkle evenly over vegetables.
5. Bake for 35-40 mins, until vegetables are tender and breadcrumbs golden.

olive oil, oregano, garlic, eggplant, red onions, tomatoes, zucchini, fresh breadcrumbs

Taken from recipes-plus.com/api/v2.0/recipes/32969 (may not work)