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1
Preheat the oven to 350.
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2
In a large skillet, heat 1 tablespoon of the olive oil.
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3
Add half of the tomatoes, season with salt and pepper and cook over high heat for about 10 seconds per side.
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4
Transfer the tomatoes to a large plate; repeat with the remaining slices.
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5
Add the remaining 2 tablespoons of oil to the skillet.
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6
Add the onion, garlic and thyme, cover and cook over moderate heat, stirring occasionally, until softened.
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7
Season with salt and pepper; remove from the heat.
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8
Oil a 9-by-13-inch ceramic or glass baking dish.
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9
Arrange one-third of the eggplant on the bottom of the dish, drizzle with oil and season with salt and pepper.
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10
Scatter half of the onions on top, followed by half of the zucchini.
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11
Drizzle the zucchini with oil, season with salt and pepper and sprinkle with half of the parsley.
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12
Arrange half of the tomatoes and their cooking juices over the zucchini.
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13
Repeat the layering, ending with a final layer of eggplant.
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14
Drizzle with oil; season with salt and pepper.
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15
Cover the casserole with foil and bake in the upper third of the oven for 1 hour.
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16
Remove the foil, tilt the baking dish and baste the top of the casserole with the juices.
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17
Continue baking for 30 minutes longer, until very tender.
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18
Preheat the broiler.
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19
Tilt the baking dish and pour off all but 1/4 cup of the juices.
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20
Broil the casserole 4 inches from the heat until browned.
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21
Let rest for at least 15 minutes, then serve.
