Crisp Tomato, Zucchini And Eggplant Bread Gratin

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1/2 medium eggplant, sliced crosswise 1/4 inch thick

1 medium zucchini or yellow squash, sliced 1/4 inch thick

Kosher salt

6 tablespoons extra-virgin olive oil

4 garlic cloves, minced or mashed

One 14-ounce loaf rustic white bread, crusts removed and bread sliced 1/2 inch thick

Freshly ground pepper

1/2 cup torn basil leaves

3 medium tomatoes, sliced 1/2 inch thick

1 teaspoon thyme leaves

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