Summer Vegetable Gratin

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Washington Post

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Ingredients

1 small eggplant, preferably round (about 4 ounces), stemmed and cut crosswise into 1/8- to 1/4-inch slices

8 large basil leaves, cut into chiffonade (stacked, rolled tightly and then cut into thin strips)

4 tablespoons Parmesan cheese

Salt

Freshly ground black pepper

About 2 tablespoons extra-virgin olive oil

1 small pattypan squash, (about 4 ounces), trimmed and cut crosswise into 1/8- to 1/4-inch slices

1 medium sweet onion, (about 4 to 6 ounces), stemmed and cut crosswise into 1/8- to 1/4-inch slices

1 medium yellow or red tomato, (6 ounces), cored and cut crosswise into 1/8- to 1/4-inch slices

1 tablespoon plain fine dried breadcrumbs

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