Grill-Baked Ratatouille Casserole

• 1 globe eggplant (about 1¼ lb), top trimmed
• Kosher salt
• 5 tbsp EVOO
• 2 yellow onions, chopped
• 4 garlic cloves, minced
• 2 tsp minced fresh thyme
• ½ tsp red pepper flakes
• 1 zucchini, trimmed and cut into ½-inch-thick rounds
• 1 yellow squash, trimmed and cut into ½-inch-thick rounds
• 4 plum (Roma) tomatoes, cut into ½-inch-thick rounds
• ¼ c freshly grated Parmigiano Reggiano
• ¼ c dried breadcrumbs

Cut eggplant into ½-inch thick rounds. Cut larger slices in half crosswise to make half-moon shapes. Transfer to a colander, sprinkle with 1 tbsp salt and toss well. Let stand in a sink for about 1 hour to drain excess juice. Rince well and pat dry.

Prepare an outdoor grill for indirect cooking over medium heat (425°F). Lightly oil a 9x13 inch baking dish, preferably enameled cast iron, ceramic or earthenware.

Heat 2 tbsp of oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Spread onion mixture in baking dish.

In a small bowl, mix thyme with 1½ tsp of salt and pepper flakes. Standing vegetable slices upright in rows, alternate eggplant, zucchini, yellow squash and tomatoes in the baking dish, packing them fairly tightly. Season evenly with thyme mixture and drizzle with remaining 3 tbsp oil. Cover tightly with aluminum foil.

Place baking dish over cool area of grill. Cover grill and cook until vegetables are softened, about 1 hour. Remove foil and sprinkle vegetables with cheese and breadcrumbs. Return to grill, close grill lid, and continue cooking until vegetables are very tender and crumb mixture is browned, about 15-20 minutes. Let stand at room temperature for 20 minutes to serve warm or at room temperature.