3 tbsp. extra-virgin olive oil, plus more for greasing and brushing
3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick
2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
Salt and freshly ground pepper
1 large shallot, minced
1 pound plum tomatoes, cut into 1/2 inch dice
3 oz. feta cheese, crumbled (3/4 cup) ( or switch to fat free feta)
1/4 c. chopped basil
1/3 c. panko or coarse dry break crumbs
Preheat oven to 425 degrees. Oil 2 large rimmed baking sheets.
Put the zucchini slices on one sheet and the eggplant on the other.
Brush the slices with olive oil and season lightly with salt and pepper.
Arrange the slices on each sheet in a slightly overlapping layer.
Bake for 15 minutes, until tender. If you have a grill, you can also grill the zucchini and eggplant instead of baking them.
In a large skillet, heat 1 tbsp. of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes.
Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season lightly with salt and pepper.
Brush a little of the olive oil in a large, shallow baking dish (about 10×15 inches). Lay half of the eggplant in the dish and spread 1/4 of the tomatoes on the top. Scatter with half of the get and basil. Layer half of the zucchini on top, followed by another 1/4 of the tomato and the remaining basil, eggplant and zucchini. Top with the remaining tomato and feta.
Mix the panko with the remaining 1 tbsp. of oil and sprinkle over the casserole.
Bake in the upper third of the over for 20 minutes, until bubbling and crisp. Let stand for five minutes, then serve hot.
photo/recipe from healthier Michigan