Eggplant And Tomato Gratin

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1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices

Cooking spray

1/4 teaspoon salt

1/2 cup (2 ounces) grated fresh Parmesan cheese

2 teaspoons chopped fresh oregano

1/4 teaspoon freshly ground black pepper

4 garlic cloves, minced

6 plum tomatoes, cut into 1/4-inch-thick slices

2 medium zucchini, cut into1/4-inch-thick slices

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