Eggplant Zucchini Gratin Recipe Summer on a Plate

Ingredients

• 2 medium eggplants (about 1.5 lbs / 680g total), peeled and sliced into ½-inch rounds
• 2 medium zucchini (about 1 lb / 450g total), sliced into ½-inch rounds
• 1 large red bell pepper, seeded and chopped
• 1 large yellow bell pepper, seeded and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce / 800g) can crushed tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 4 tablespoons (½ stick / 57g) unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups (720ml) whole milk, warmed
• ½ teaspoon ground nutmeg
• Salt and freshly ground white pepper to taste
• 1 cup (100g) grated Parmesan cheese
• ¼ cup (25g) panko breadcrumbs
• 2 tablespoons chopped fresh parsley