Dinner tonight was Mark Bittman's vegetable torte, consisting of pre-roasted eggplant and zucchini layered with tomato and Portobello slices, then topped with Parmesan and breadcrumbs and oregano and baked for about half an hour. It's technically supposed to be baked in a springiform pan, but I've had poor luck with those (the bottom to the one I had in high school disappeared, although we still retain the ring; a roommate of mine accidentally broke the one I bought in college. Third time may be a charm.), so I just used an eight-inch round cake pan.
Bittman warned in the recipe that it pretty much falls apart as soon as you try to cut it; this photo bears that out. I absolutely love roasted eggplant, and these flavors were simple and straightforward, a no-fuss, vegetable-highlighting meal.
Next time, I'll either make it more cuttable by arranging strips, rather than rounds, of vegetables in sort of a flower petal way or just roast all the vegetables separately, make some Parmesan crisps, mix the vegetables with whatever herbs are about, and eat it that way. All the arranging and pre-roasting and what have you was too much time for no additional benefit.