Eggplant-zucchini-tomato bake

This casserole from Food and Wine is delicious!

olive oil

3 medium zucchini, sliced lengthwise in 1/4" slices

2 narrow eggplants, sliced lengthwise in 1/4" slices

salt and pepper

1 large shallot, diced

1 pound plum tomatoes, diced (since it is past tomato season, I used a can of good quality diced tomatoes)

3 oz feta, crumbled

1/4 cup fresh basil, chopped (I cheated with a tablespoon of Italian seasoning)

1/3 cup panko bread crumbs

Preheat oven to 425. Oil 2 rimmed baking sheets. Place zucchini and eggplant on baking sheets, brush with oil, and sprinkle with salt and pepper. Bake for 15 minutes.

Meanwhile, sauté shallot in 1 tablespoon oil, then add tomatoes and cook for 1 minute. Season with salt and pepper.

In a large (10x15) baking dish, layer eggplant, tomato mixture, feta, zucchini, tomato, feta... and repeat.

Top with panko crumbs mixed with 1 tablespoon oil.

Bake in top of oven for 20 minutes.