Step 1

Preheat your oven to 425 degrees Fahrenheit.

Step 2

Using a sharp knife, carefully slice the tomatoes, zucchini and eggplant into slices about 3/4 inch thick. Lay the zucchini and eggplant slices out on a large cutting board and sprinkle with the salt (set the tomatoes aside separately). Try your best to select vegetables that will create slices with a similar diameter.

Step 3

While the zucchini and eggplants sit, heat a large oven-safe skillet over medium heat (I like to use my cast iron skillet for this).

Step 4

Add the olive oil to the skillet along with the onions, garlic, thyme, oregano and salt and pepper.

Step 5

Saute, stirring often until the onions are soft and transluscent.

Step 6

Remove the pan from the heat and make sure the onion mixture forms a smooth base (that everything is evenly distributed in the bottom of the pan).

Step 7

Pat the zucchini and eggplant slices dry with some kitchen paper towel.

Step 8

Arrange the tomato, zucchini, and eggplant slices in a spiral formation, alternating the slices in a pattern (tomato slice, then zucchini slice, then eggplant slice, and so on).

Step 9

Continue arranging until the skillet is full, working from the outside of the pan to the inside.

Step 10

Combine the Panko breadcrumbs in a bowl along with the salt, oregano and garlic powder.

Step 11

Add the melted butter or vegan butter to the bowl and stir well to moisten all the crumbs.

Step 12

Sprinkle the Panko mixture over the veggie slices in an even layer.

Step 13

Bake at 425 degrees Fahrenheit for about 20-25 minutes, or until the topping is golden brown and the veggies are just fork tender.