Joanne Weir's Gratin of Tomatoes, Zucchini, and Eggplant

• 2 eggplant
• 1/4 cup olive oil
• 16 Roma tomatoes
• 3 medium zucchini
• 1/4 cup parsley, chopped
• 3 cloves garlic
• Salt and freshly ground pepper
• 1/2 cup chicken stock
• 1/2 cup grated Parmesan Reggiano

Preheat an oven to 375.  Cut the eggplant into 1/3-inch slices.  Brush the eggplant slices slightly with olive oil and place on a baking sheet.  Bake, turning occasionally, until light golden, 12 to 20 minutes.   

Boil a large pot of water.  Boil the tomatoes for 30 seconds.  Run under cold water immediately to cool.  Peel and slice into 1/3-inch slices.  Slice the zucchini into 1/3-inch slices. 

Chop the parsley and garlic together until the garlic is minced and the parsley is very finely minced. 

Oil a 13 X 9 inch baking dish and rub olive oil.  Place a row of tomatoes at one of the short ends of the dish.  Next overlap a row of eggplant on top of the tomatoes.  Next place a row of zucchini on top of the tomatoes overlapping slightly.  Sprinkle with some of the garlic and parsley mixture and salt and pepper.  Repeat the layering process until the baking dish is filled and the vegetables are gone.  Pour the stock onto the vegetables and sprinkle with Parmesan.  Bake in the oven until the liquid is almost absorbed and the vegetables are tender, 40 to 50 minutes.

Serves 8

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