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1
Cut 6 rounds, 1/2 inch thick, from the eggplant.
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2
Place on paper towels and sprinkle with 1 teaspoon salt.
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3
Let stand for 1 hour.
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4
Peel the remaining eggplant and cut into small dice.
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5
In a large, heavy skillet, heat 1 tablespoon of the olive oil over medium-high heat.
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6
Add the diced eggplant and cook until the edges begin to brown.
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7
Remove from the pan and place on a baking sheet to cool.
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8
Repeat with the zucchini and then the yellow squash, adding oil as needed.
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9
Remove from the pan and set aside.
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10
Add 2 tablespoons olive oil to the pan.
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11
Add the onions and garlic and cook for 2 minutes.
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12
Add the tomatoes and reserved juice.
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13
Lower the heat and add the herbs.
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14
Cook 5 minutes.
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15
Transfer the sauce to a bowl and wipe the pan dry.
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16
Add 2 tablespoons of oil to the pan and heat over medium heat.
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17
Place the eggplant rounds and water in the oil and brown evenly, about 3 to 5 minutes per side.
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18
Remove from the pan and let cool.
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19
Preheat the oven to 350 degrees.
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20
Stir the diced vegetables and 1 tablespoon of parsley into the tomato mixture.
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21
Season to taste with salt and pepper.
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22
Stir the remaining parsley into the bread crumbs.
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23
Place the bread slices on a baking sheet and top each one with an eggplant round.
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24
Spoon the vegetable mixture over the eggplant slices.
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25
Place the scallop slices over the sauce, overlapping them slightly.
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26
Top with the bread crumbs.
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27
Bake until the scallops contract and the bread crumbs are brown, about 15 to 20 minutes.
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28
Divide among 6 plates and serve.
