Vegetable tian with thyme crumb recipe | Gourmet Traveller

Ingredients

• 1 garlic clove, halved
• 6 slices sourdough bread
• 2 tbsp extra-virgin olive oil
• 260 gm Bolognese sauce
• 4 eggplant (about 1.4kg), cut into 5 mm-thick slices
• 3 large vine-ripened tomatoes, cut into 5 mm-thick slices
• 3 large zucchini, cut on an angle into 5mm-thick slices
• 3 Desiree potatoes, cut into 5mm-thick slices
• 25 gm each finely grated parmesan and Gruyère
• ½ cup firmly packed basil leaves