Directions

1. Preheat oven to 400° F
2. Combine olive oil, lemon zest, salt, pepper and garlic
3. Toss eggplant in mix until coated. Place seasoned slices on baking sheet and roast for 10 minutes. Remove from oven and let cool slightly
4. In 9-inch gratin dish, layer eggplant, alternating with tomato slices, adding a small amount of goat cheese in between each layer. Drizzle olive oil over top
5. Combine Panko and Parmesan cheese. Sprinkle over vegetables
6. Bake for 45 minutes to 1 hour, until gratin is tender and browned
7. Serve 1/6 of pan per side serving