Layered Eggplant, Zucchini and Tomato Casserole

Ingredients

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

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