Eggplant, squash and tomato gratin

It's a happy day when you find yourself with too many fresh eggplants, squash, and tomatoes to fit onto two ratatouille pizzas--when you have to figure out something else to do with all of them before they go bad.

So I made this eggplant, squash and tomato gratin.

1 eggplant, sliced thinly
2 summer squash (yellow or zucchini), sliced thinly
2 big tomatoes, sliced thinly
20-25 cloves of garlic; or one big onion, sliced thinly
breadcrumbs
parmesan cheese

First, scatter the garlic cloves or onion in the bottom of a casserole dish, sprinkle with olive oil, and roast at 400 for 15-20 minutes.

Remove from the oven, and layer the vegetables in rows (a row of eggplant, a row of squash, a row of tomatoes, repeat) on top of the garlic/onions. Over each row sprinkle some breadcrumbs and parmesan. Keep adding rows, alternating, on top of each other, until you run out of vegetables.

Technically you could stop here. But I also added a thick layer of chopped fresh herbs (basil, parsley, thyme, marjoram, sage, sorrel, and even some baby beet greens) and several slices of provolone cheese over the top.

Bake at 350 for 45 minutes or so--or, in my case, until the cheese on top is browned and bubbly.

Sort of like a casserole-style ratatouille, with cheese.