Eggplant, zucchini, tomato and parmesan gratin

1. Preheat the oven to th. 6 -180°C. Wash and dry the vegetables and thyme sprigs. Cut the ends of the zucchini. Remove the stems of eggplants and tomatoes. Cut all vegetables into very thin slices.

2. Rub the inside of a baking dish with a garlic clove cut in half and drizzle with olive oil.

3. Spread a layer of eggplant in the bottom of the dish. Add salt and pepper, drizzle with olive oil and alternate layers of vegetables. Sprinkle with parmesan and thyme.

4. Bake for 35 minutes. Serve immediately.

Photo credit: Sucré Salé