Ingredients:

• 1 large eggplant, ends trimmed, and cut into ¼-inch slices 
• 2-3 tbsp. olive oil, plus more for oiling baking dish 
• Salt and pepper, to taste  
• 3-4 ripe, medium tomatoes, cored, thinly sliced and set onto paper towels to drain 
• 1 small red onion, trimmed and thinly sliced 
• 2 medium zucchini, trimmed and thinly sliced at an angle 
• 2 medium yellow crookneck squash, trimmed and thinly sliced at an angle 
• 1/3 c. extra virgin olive oil, plus more for drizzling 
• 3 tbsp. minced fresh herbs: basil, thyme, rosemary or a combination 
• 1 tsp. coarse kosher salt, plus more as needed  
• ¼ tsp. freshly ground black pepper, plus more as needed 
• ½ c. fresh bread crumbs sautéed in 1 tbsp. olive oil until toasted, for topping 
• ½-¾ c. freshly grated Parmesan cheese, for topping (optional) 
• 10 fresh basil leaves, for garnishing  

Directions: 

1. Preheat broiler. 

2. Line a baking pan with parchment paper. Brush eggplant slices with oil and sprinkle lightly with salt. Arrange in a single layer in pan. Set pan under broiler for three to five minutes. Turn eggplant over and continue to broil until browned. Let cool for five minutes on a cooling rack; reserve. 

3.  Set oven temperature to 375 degrees. Lightly oil a square baking dish, about 9 by 12 inches.  

4. Place each of the remaining vegetables – tomatoes, red onions, zucchini and crookneck yellow squash – into a separate bowl. Toss each vegetable with a tablespoon of olive oil, salt and pepper, to taste, and 1½  tsp. of the minced fresh herbs.  

5. Alternate the vegetables in rows in the baking dish. Repeat until all vegetables have been used, squeezing vegetables closer together, as needed to fit.

6. Cover dish tightly with aluminum foil and bake for about 35 minutes, or until vegetables are crisp-tender.  

7. Increase oven temperature to 425 degrees. Carefully remove foil and sprinkle tian with toasted breadcrumbs, followed by Parmesan cheese (if using). Return tian to oven and bake an additional 15 minutes. 

8. Garnish top of tian with fresh basil leaves and drizzle with good extra virgin olive oil; serve. 

Makes six to eight servings.