Eggplant, Zucchini and Tomato Tian

I used this recipe from Cooking Light which used tomatoes, eggplant and zucchini from the CSA produce. I slightly modified and here is my version:

Ingredients

• 1/2 lb eggplant, sliced into 1/4 inch slices
• 1/2 pound zucchini, cut diagonally into 1/4-inch-thick slices
• Cooking spray
• 1/2 pound large beefsteak tomatoes, seeded, and cut into 1/4-inch-thick slices
• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 3/4 c Panko breadcrumbs
• 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tsp dried Italian Seasoning
• 2 garlic cloves, minced
• 1/4 cup butter, melted

Preparation

1. Preheat oven to 375°.

2. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375° for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2 1/4 teaspoons oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.

3. Mix breadcrumbs, cheese and next 3 ingredients (through garlic) to processor. Sprinkle half of breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour butter over top. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.