One Last Slice of Summer

There was a definite bite to the air when I walked to the subway this morning. The trees are starting to change colors, trading their green hued leaves for their pretty, multi-colored autumn outfits. While I am looking forward to welcoming fall, my favorite season, with wide open arms, I want to get one last summer recipe in under the wire, before these delicious vegetables go into hibernation for a few months. This easy dish was featured in the Washington Post earlier this year - delicious as a side-dish for some simple grilled chicken or fish and perfectly filling as a meatless meal on its own, it is chock-full of veggies you won't see for a while...the perfect recipe to say "until next year" to summer produce!

End of Summer Vegetable Pie
Adapted from The Washington Post

1 small eggplant, cut crosswise into 1/4 inch slices
1 small pattypan squash, cut crosswise into 1/4 inch slices
1 small sweet onion, cut crosswise into 1/4 inch slices
1 medium tomato, cut crosswise into 1/4 inch slices
8 large basil leaves, cut into chiffonade
4 T. Parmesan cheese
2 T. extra-virgin olive oil
Salt and fresh ground pepper, to taste

Preheat oven to 350 degrees. Lightly grease a 9-inch pie plate with nonstick cooking spray oil.
Create a single layer of eggplant slices in the bottom of the dish- the slices should overlap only at the edges. (They will not cover the bottom completely). Sprinkle 1/3 of the cut basil leaves over the slices, then 1 tablespoon of the cheese; season with salt and pepper. Drizzle a teaspoon or two of oil over the layer. Repeat with the squash, then the onion and tomato slices.

Sprinkle the remaining tablespoon of cheese over the top, seasoning with salt and pepper to taste, and then scatter the breadcrumbs evenly over the cheese. Drizzle about 2 teaspoons of the oil over the top, then cover the dish tightly with aluminum foil. Bake for 30 to 40 minutes, until the vegetables are tender. Discard the foil; increase the temperature to 375 degrees and bake for 15 to 20 minutes, until the excess moisture in the bottom of the dish has gone and the top of the gratin begins to brown, 15 to 20 minutes.

Let sit about 15 minutes before serving. Use a thin, sharp knife to cut the pie into 4 equal portions, then use a spatula to transfer to serving plates.