1 sm. eggplant
2 med. size zucchinis
1/2 c. olive oil
2 lg. onions, sliced
2 cloves garlic, finely chopped
1/2 c. plain packed bread crumbs
4 thin slices Swiss cheese or provolone cheese
1/2 c. Parmesan cheese
2 lg. ripe yellow tomatoes, sliced
Salt & pepper to taste
1/2 tsp. dried thyme

Preheat broiler. Trim ends off eggplant and zucchini; cut each vegetable lengthwise into 1/4 inch slices. Arrange slices on broiler rack; brush both sides of slices with olive oil. Broil vegetable slices until fork tender, turning once.

Meanwhile, in large skillet, heat remaining oil. Add onions and cook until soft and golden. Add garlic and cook a few seconds. Remove from heat and stir in bread crumbs.

Preheat oven to 350 degrees. In greased 10 inch square baking dish, arrange eggplant and zucchini slices. Place cheese slices over vegetables. Top with onion mixture and sprinkle with half of the grated cheese.

Arrange tomatoes over onion layer, alternating red and yellow slices. Sprinkle with remaining grated cheese and salt and pepper to taste. Bake vegetables 45 minutes. Sprinkle casserole with chopped thyme and serve warm or at room temperature. Serves 6 to 8 people.