1 crust home made or store bought
1 small red onion, finely sliced
1 small Vidalia onion, finely sliced
4 cloves garlic, crushed and sliced
4 sprigs fresh thyme, leaves removed
2-3 leaves fresh basil, torn or sliced
4 tablespoons olive oil
2 small or 1 medium eggplant
1 medium zucchini
2-3 small tomatoes
1 teaspoon kosher salt
Several grinds of pepper
1 garlic, sliced on top
1 sprig thyme, leaves removed
3 basil leaves, torn or sliced
1/4 cup grated cheese, optional (use cheddar, Swiss, feta or dairy free cheese)
Pierce bottom of crust with a fork on bottom. Sprinkle finely ground breadcrumbs on top of crust.
Layer bottom evenly with sliced onions and garlic.
Peel eggplant. Finely slice eggplant and zucchini with a knife or mandolin. Finely slice tomatoes.
Alternate slices of eggplant, zucchini and tomato on top of the onion mixture. Keep the vegetables close together and even for a pretty presentation. Start at the outside and work your way in to the center.
Tuck the garlic slices in between the vegetable slices. Sprinkle thyme and basil on top.
Sprinkle the cheese on top, if desired.
Bake at 350 for 35 minutes or until the eggplant is soft and easily pierced with a fork.
Make it Allium Free: Omit onions and garlic. Thinly slice a fennel bulb in place of the onions.
Keep it vegan: Omit cheese or use a non-dairy cheese.
Save some carbs: Omit crust. Spray bottom with olive oil.