Instructions: Preheat oven to 450 degrees. Place eggplant slices on thick sheet pan. Brush both sides of eggplant with thin coat of olive oil. Bake 10-15 minutes, or until golden brown. Remove from oven and cool.

In large, hot saute pan, heat 3 tablespoons olive oil over a medium-high flame, add zucchini slices, turn heat to high, and saute for 4 minutes. Salt lightly. Remove from pan and cool.

Using same saute pan, heat 3 tablespoons olive oil, stir in onion, and saute for 4 minutes. Add fennel and cook until tender, over low heat, about 30 minutes. Salt to taste. Let cool.

In a bowl, combine bread crumbs, cheese, herbs, scallions or chives, 1 teaspoon salt (or to taste), and several grinds of pepper.

Reduce oven to 350 degrees. Lightly brush a 16-by-10 inch gratin dish with olive oil. Line bottom of dish with half the onion-fennel mixture. Cover with a layer of 1/2 the sliced tomatoes, a layer of 1/2 the zucchini and a layer of 1/2 the eggplant. Between each layer, sprinkle 1/4 cup of the bread-crumb mixture.

Repeat, ending with eggplant. Bake 50 to 70 minutes, until bubbly and slightly brown on top. Serve warm or at room temperature. The gratin is best if allowed to mellow at least 1/2 hour before serving.

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