Eggplant, Zucchini and Tomato Casserole

Inspiration for this is from the garden, obviously.  All the veggies were fresh off the vine. I'm up to my neck in ripe tomatoes!

Eggplant, Zucchini and Tomato Casserole

3 medium eggplant, sliced thin
2 medium zucchini, sliced thin
several large tomatoes, seeded and diced
olive oil
salt
pepper
breadcrumbs
grated parmesan cheese
parsley
oregano
thyme
garlic
1/4 cup vegetable broth

Preheat oven to 375°.

Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle olive oil evenly over vegetables, sprinkle with salt and pepper.

Combine breadcrumbs, cheese and next 4 ingredients; sprinkle half over the tomato layer. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour broth over top. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.