Provençal Vegetable Casserole

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 large beefsteak tomatoes, sliced 1/4 inch thick
• Salt and freshly ground pepper
• 1 large onion, thinly sliced
• 2 garlic cloves, minced
• 2 teaspoons chopped thyme
• One 1 1/2-pound eggplant, sliced lengthwise 1/4 inch thick
• Two 1/2-pound zucchini, sliced lengthwise 1/4 inch thick
• 2 tablespoons chopped parsley

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