Layered Eggplant, Zucchini and Tomato Casserole

Ingredients

• 2 long
• 3 tablespoon(s) extra-virgin olive oil
• 1 large shallot
• 0.3333 cup(s) panko or coarse dry bread crumbs
• 0.25 cup(s) chopped basil
• 3 ounce(s) feta cheese
• 1 pound(s) plum tomatoes
• + 2 more ingredients
• • Salt and freshly ground pepper
  • 3 medium zucchini e 1/4 inch thick

Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender. ...

View full recipe at Food & Wine