Ingredients

1/2 cup olive oil, plus 1 tablespoon extra

1 tablespoon dried oregano

2 clove garlic, crushed

1 medium eggplant, thinly sliced

2 red onions, thinly sliced into rings

3 medium tomatoes, thinly sliced

3 medium zucchini, thinly sliced, lengthways

1/2 cup fresh breadcrumbs

Method

1.Preheat oven to moderate, 180°C. In a small bowl, combine olive oil, oregano and garlic. Lightly grease a 20 x 20cm oven-proof dish with a little oil mixture.

2.Heat a large frying pan on medium. Lightly brush eggplant and onion slices with oil mixture. Cook in 4 batches, for 2-3 minutes each side, until lightly browned and tender. Set aside.

3.Layer eggplant, followed by tomato, onion and zucchini in dish. Brush with oil.

4.In a bowl, combine breadcrumbs with extra olive oil. Season to taste. Sprinkle evenly over vegetables.

5.Bake for 35-40 minutes, until vegetables are tender and breadcrumbs golden.