Eggplant, Zucchini, And Tomato Tian

• 1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices
• 1 pound zucchini, cut diagonally into 1/4-inch-thick slices
• Cooking spray
• 1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 4 ounces French bread baguette
• 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh oregano
• 1 1/2 teaspoons chopped fresh thyme
• 2 garlic cloves, minced
• 1/4 cup fat-free, less-sodium chicken broth

1. Preheat oven to 375u0b0.
2. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375u0b0 for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2 1/4 teaspoons oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
3. Place bread in a food processor; process until coarse crumbs measure 2 cups. Add cheese and next 4 ingredients (through garlic) to processor; process until combined. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour broth over top. Bake at 375u0b0 for 1 hour or until vegetables are tender and topping is browned.

zucchini, cooking spray, beefsteak tomatoes, extravirgin olive oil, salt, freshly ground black pepper, bread, cheese, flatleaf, fresh oregano, thyme, garlic, chicken broth

Taken from www.myrecipes.com/recipe/eggplant-zucchini-tomato-tian (may not work)