Even better: eggplant and tomato stacks (with zucchini!)

I liked the first ones so much, I immediately wanted to try these when I saw the recipe in...the latest Williams Sonoma catalog.

Eggplant and Tomato Stacks

olive oil
4 yellow onions, diced
salt and freshly ground black pepper, to taste
4 garlic cloves, minced
10 fresh basil leaves, cut into thin strips
1 T. chopped fresh oregano
¼ cup chopped fresh flat-leaf parsley
1 eggplant, 2½-3 inches in diameter, sliced ⅛ inch thick
5 tomatoes, sliced ¼ inch thick
4 zucchini, halved crosswise, sliced ⅛ inch thick
½ cup grated Parmigiano-Reggiano cheese

Preheat oven to 425. In saute pan over medium-high heat, warm 6 T. olive oil. Add onions, salt and pepper; cook until soft, about 10 minutes. Add garlic, basil, oregano and parsley; cook 2 minutes more.

Rub bottom and sides of 12 inch cast iron fry pan with oil. Place 8 eggplant slices in single layer in pan; season with salt. Top each with 1 tsp. onions and 1 tomato slice; season with salt. Top each with 1 tsp. onions and 2 zucchini slices; season with salt. Top each with 1 tsp. onions. Repeat layering 2 more times, ending with zucchini. Drizzle each stack with 1 tsp. oil.

Bake 40 minutes. Sprinkle each stack with 1 T. cheese; bake 7-10 minutes more. Let rest 5 minutes, then serve. Serves 8.

I served these with whole wheat couscous cooked with chicken stock and some more parm grated in.