Ingredients

• ½c fresh or dry bread crumbs

• ½c Parmesan cheese, grated

• 2T flat leaf parsley

• 1½t fresh oregano, chopped

• 2 cloves garlic

• 1 small Japanese eggplant, cut diagonally into ¼-inch slices

• 2 medium zucchinis, cut diagonally into ¼-inch thick slices

• 2 large plum tomatoes cut into ¼–inch slices

• 1½T extra-virgin olive oil, divided

• ¼t kosher salt

• ¼t black pepper

• ¼c vegetable stock or chicken