(Taken from the Fall Williams Sonoma catalog)

1/2c. plus 2 tsp. olive oil, plus more as needed
4 yellow onions, diced
salt and freshly ground pepper, to taste
4 cloves garlic, minced
10 fresh basil leaves, cut into thin strips (if you have fresh),
1 tbl. chopped fresh oregano
1/4c. chopped fresh flat leaf parsley (if flat leaf is available)
1 eggplant, sliced into 1/8" thick slices
5 tomatoes, sliced into 1/4" thick slices
4 zucchini (squash) ; halved crosswise, sliced lengthwise 1/8"thick.
1/2c.grated parmesan

Preheat oven to 425.

In sauté pan over medium heat, warm 6 tbl. oil. Add onions, salt and pepper; cook until soft, about 10 min. Add garlic, basil, oregano and parsley; cook 2 min. more. Rub bottom and sides of 12" cast iron fry pan with oil. Place 8 eggplant slices in single layer in pan; season with salt. Top each with 1 tsp. onions and 1 tomato slice; season with salt. Top each with 1 tsp. onions and 2 zucchini slices, season with salt. Top each with 1 tsp. onions. Repeat layering 2 more times, ending with zucchini. Drizzle each vegetable stack with 1 tsp. oil.

Bake vegetables 40 minutes. Sprinkle each stack with 1 tbl. cheese; bake 7-10 min. more. Let rest 5 minutes, then serve. Serves 8.