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1
Slice the eggplant, zucchini, and summer squash 1/8 inch thick and place in a large colander. Sprinkle a very generous amount of salt over the slices, and toss to coat. Place the colander over the sink and allow the vegetables to sit for 30 minutes.
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2
Preheat the oven to 375u00b0F.
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3
Spray a 9-inch glass pie plate with nonstick cooking spray.
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4
After 30 minutes, thoroughly rinse the eggplant, zucchini, and summer squash slices with cool water. Pat dry with paper towels.
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5
Slice the tomato 1/4-inch thick. Mince the garlic clove.
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6
Arrange the eggplant slices around the outer edge of the pie plate, so that they are propped at a 45u00b0 angle. Lay the tomato slices over the eggplant, creating concentric circles. Alternate slices of zucchini with slices of summer squash over the tomatoes.
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7
Sprinkle the minced garlic over the vegetables, followed by the thyme, grated Parmesan, and sharp cheddar.
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8
Pro tip: Add a little extra pinch of your favorite herbs for a boost of flavor! Oregano, thyme, rosemary, etc.
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9
Bake for 30-35 minutes on the middle rack of oven, until the vegetables are tender and the cheese is melted and golden.
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10
Check to see that the vegetables are done. Remove from oven or add time as needed.
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11
Allow the vegetables to cool for 5-10 minutes. Plate and serve.
