1 medium size eggplant - Peeled and Sliced into 1/4 inch thick circles
1 Tablespoon Olive Gourmet Traditional Single Varietal EVOO
1 large zucchini, sliced into 1/4 inch circles
1 Tablespoon Olive Gourmet Herbs de Provence Olive Oil
2 small summer squash, cut into 1/4 Inch thick circles
1 Tablespoon Olive Gourmet Garlic Olive Oil
1 large onion, sliced
1 Tablespoon Olive Gourmet Lavender Balsamic Vinegar
2 Roma tomatoes, sliced 1/4 inch thick circles
Salt and pepper
3 Tablespoons butter, melted
1/2 Cup bread crumbs
Preheat oven to 350o.
Lay the eggplant slices on paper towels and season both sides with kosher salt. Let stand 30 minutes then rinse in cold water and drain thoroughly.
Heat the traditional EVOO in an oven proof pan over medium heat and add the eggplant. Saute on both sides until soft, 3 to 5 minutes. Remove from the pan and add the zucchini slices cooking them for just a few minutes until slightly softened.
Remove the zucchini from the pan and add the Herbs de Provence Olive Oil and the summer squash. Cook for another minute or two and remove the squash.
Add the Garlic Olive Oil and onions and cook, stirring frequently, until the onions are soft and translucent, 8 to 10 minutes.
Add the Lavender Balsamic Vinegar and cook for another 2 minutes. Remove the pan from the heat and layer the eggplant, zucchini, summer squash and sliced tomatoes over top of the onions. Season with salt and pepper.
Combine the melted butter and bread crumbs and sprinkle over the top and place into oven. Bake until hot and slightly browned, 10 to 15 minutes. Serve immediately.