1 eggplant, sliced into 1/4-inch rounds
2 small zucchini, sliced into 1/4-inch rounds
2 medium tomatoes, sliced into 1/4-inch rounds
2 tablespoons olive oil
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dry bread crumbs
1/4 cup butter, melted
Preheat the oven to 350 degrees Fahrenheit and grease an 8-inch casserole dish.
Layer the zucchini, tomatoes and eggplant into the casserole dish. The recipe will work best if the vegetables are slightly overlapping and fanned out a bit.
Drizzle the olive oil over the vegetables and sprinkle with Italian seasoning, salt and black pepper.
Combine the bread crumbs and the melted butter in a small bowl.
Sprinkle the bread crumbs evenly over the vegetables.
Cover the casserole dish with foil. Place in the oven to bake for 40 minutes.
Remove casserole dish from the oven and carefully take off the aluminum foil.
Place the dish back into the oven and cook for another 10 minutes until the food is hot throughout and the bread crumbs have turned golden.