Serves 4 as a side dish.
Cut 2 large eggplants into 1/4″ lengthwise slices. Place in one layer on a colander. Sprinkle kosher salt liberally over both sides.
Place a bowl on top and put 2 full cans of something to weight down the bowl so eggplant slices will release bitterness and moisture. Thanks for the tip, Lidia B.
After at least 20 minutes, rinse the slices and place on paper towels and dry both sides.
Slice 4 zucchini into same thickness as eggplant, lengthwise. All slices should be flat on both sides.
Season with garlic powder, ground black pepper, pepperoncini to taste.
Pat eggplant and zucchini slices into panko crumbs to coat.
In a large skillet, add a little olive oil and brown slices on both sides in stages. Set aside on paper towels after each stage.
Slice 2 large heirloom tomatoes.
Slice your favorite combination of cheeses. Fontina. Parmesan. Asiago.
In a small baking dish, drizzle a little olive oil on the bottom.
Add half the slices of zucchini, eggplant, cheese.
Add tomato slices.
Repeat another layer of zucchini, eggplant, cheese.
End with a layer of tomato slices.
Sprinkle with grated cheese.
Drizzle olive oil on top.
In a preheated 400 degree oven, bake for 30 minutes.
Turn oven off. Keep dish in for another 30 minutes.
Take out of oven and let cool.
Refrigerate. Best next day.