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Crisp Tomato, Zucchini and Eggplant Bread Gratin
Ingredients
  • ½ medium eggplant, sliced crosswise ¼ inch thick
  • 1 medium zucchini or yellow squash, sliced ¼ inch thick
  • Kosher salt
  • 6 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced or mashed
  • One 14-ounce loaf rustic white bread, crusts removed and bread sliced ½ inch thick
  • Freshly ground pepper
  • ½ cup torn basil leaves
  • 3 medium tomatoes, sliced ½ inch thick
  • 1 teaspoon thyme leaves
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