End of Summer Vegetable Gratin Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1 cup thinly sliced shallots
• 1 tablespoon minced garlic
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 tablespoon plus 2 teaspoons chopped fresh thyme leaves
• 1 large eggplant, sliced into 1/4-inch rounds
• 1 large yellow squash, sliced into 1/4-inch rounds
• 1 large zucchini, sliced into 1/4-inch rounds
• Kosher salt and freshly ground black pepper
• 4 medium vine-ripe tomatoes, sliced into 1/4-inch rounds
• 1/2 cup shredded fontina
• 1/4 cup grated Parmesan
• 4 large leaves fresh basil, cut into chiffonade
• 1 French baguette or other crusty bread, for serving