Tomato, Eggplant And Zucchini Gratin - cooking recipe

Ingredients

1/2 cup plus 1 tbsp olive oil
1 tbsp dried oregano
2 cloves garlic, crushed
1 medium eggplant, thinly sliced
2 None red onions, thinly sliced into rings
3 medium tomatoes, thinly sliced
3 medium zucchini, thinly sliced lengthwise
1/2 cup fresh breadcrumbs

Preparation

Preheat the oven to 350\u00b0F. Combine 1/2 cup of the olive oil, oregano and garlic in a small bowl. Lightly grease an 8-inch square baking dish with a little oil mixture.
Heat a large skillet on medium heat. Lightly brush eggplant and onion slices with oil mixture. Cook in 4 batches, for 2-3 mins each side, until lightly browned and tender. Set aside.
Layer eggplant, followed by tomato, onion and zucchini in prepared dish. Brush with oil mixture.
Combine breadcrumbs and remaining 1 tbsp olive oil. Season to taste. Sprinkle evenly over vegetables.
Bake for 35-40 mins, until vegetables are tender and breadcrumbs golden.