Instructions: Japanese eggplants are longer and more narrow than the globe eggplants most of us are familiar with, so the slices are more manageable in the gratin. But in a pinch, you can use globe eggplants.

Preheat oven to 375
degrees. Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray. Coat slices with cooking spray; sprinkle with salt. Bake at 375 degrees for 16 minutes, turning eggplant over after 8 minutes. Combine cheese, oregano, pepper, and garlic in a bowl. Arrange half of eggplant slices in an 8-inch square baking dish coated with cooking spray. Arrange half of tomato slices over eggplant slices. Top with half of zucchini slices; sprinkle with half of cheese mixture.

Repeat procedure with remaining eggplant slices, tomato slices, zucchini slices, and cheese mixture. Bake, covered, at 375 degrees for 1 hour.

Uncover and bake an additional 10 minutes or until vegetables are tender and cheese is golden brown.

Yield: 8 servings.

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