This was requested on a couple different posts, so I'm going to type out the actual recipe that I worked with, then my variations, it is from "Julia and Jacques".
Gratin of Eggplant, Tomato, and Zucchini:
1/2 cup EVOO
1 large or 2 med. eggplants (~1.25 lbs)
1 Tbs herbs de provence
1 tsp salt
2 medium zucchini (~1 lb)
3 or 4 ripe tomatoes (~ 1 lb)
1/2 cup fresh bread crumbs, not too finely ground
1/3 cup fresh grated parmesan
Preparing the Vegetables
Arrange the rack on the lower-middle level of the oven and preheat to 400*F. Smear a baking sheet generously with 1/3 cup of the olive oil.
Trim off the ends of the eggplant and slice it on the diagonal into ovals 1/2 inch thick. One at a time, lay the slices on the sheet, press to coat lightly with oil and turn them over. Arrange the slices, oiled side up, in a single layer and sprinkle on 1/2 tsp. each of salt and herbs de provence.
Bake for about 15 minutes, until the eggplant slices are soft and somewhat shriveled; allow to cool briefly. Leave the oven on if you will be baking the gratin right away.
Meanwhile, trim the ends off the zucchini and cut lengthwise into slices no more than 1/4 inch thick. Core the tomatoes and cut into slices 1/4 inch thick. Spread out the slices and sprinkle them lightly with 1/2 tsp salt and 1/4 tsp pepper.
Assembling the gratin
Coat a gratin or baking dish with 1 tsp EVOO and sprinkle a tsp of herbs de provence on the bottom.
Lay 1 or 2 eggplant slices, lengthwise, against a narrow side of the dish. Arrange a long slice or two of zucchini in front of the eggplant, then place 2 or 3 tomato slices in front of the zucchini. Repeat the procedure to fill the an with alternating rows of eggplant, zucchini, tomato. Arrange each new row of slices so the colorful top edges of the previous row are still visible.
Topping and Baking the Gratin
Mix together the bread crumbs, Parm., and a tsp of the herbs de provence. Add a Tbs. of EVOO then toss and rub it in with you fingers to coat the crumbs but keep them loose. Sprinkle the crumbs evenly over the veggies and drizzle the rest of the EVOO over all.
Place dish in the cente of the oven and bake for 40 minutes, until the veggies are soft and the juices are bubbling, and the top is a deep golden brown.
My zucchini wasn't as fresh as I wanted it to be, so I used red potatos. I sliced them, then steamed them in the microwave till they were halfway done. And since I was bringing it for a crowd I used more veggies and kind of stacked them, more or less. I assembled it at home, drove 2 hours with it, and baked it for 40 minutes at my moms and it held up really well.