Eggplant zucchini and tomato gratin

This is the before baking photo. Turned out golden brown and delicious and.

Incredible. A little work intensive but so flavorful and yummy. I'm not a big veggie person and I loved it.

This is definitely going to be an “end of tomato season” go-to. I halved the recipe to fit in an 8 inch pie dish. Also added a few pearls of fresh mozzarella before covering for the last 15 minutes, because I had some that needed using up. We had it as a side, but this would be also make an amazing appetizer layered on slices of toasted Italian bread.

Made this to eat with kids while we watched ratatouille. They thought it was cool, but didn't really eat much of it. I thought it tasted great though.