Crisp Tomato, Zucchini and Eggplant Bread Gratin
"Jerry Traunfeld created this gorgeous gratin to highlight ripe, juicy tomatoes and other late-summer vegetables, which moisten the crispy bread crust as they bake. "Don't be afraid to lift a corner with a spatula and check to see whether the bread is toasted," he says. "When it's browned, it's done."..."
INGREDIENTS
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1/2 medium eggplant, sliced crosswise 1/4 inch thick
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1 medium zucchini or yellow squash, sliced 1/4 inch thick
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Kosher salt
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6 tablespoons extra-virgin olive oil
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4 garlic cloves, minced or mashed
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One 14-ounce loaf rustic white bread, crusts removed and bread sliced 1/2 inch thick
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Freshly ground pepper
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1/2 cup torn basil leaves
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3 medium tomatoes, sliced 1/2 inch thick
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1 teaspoon thyme leaves
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