• 2-3 assorted large heirloom tomatoes
• 1 cup (250ml) orzo
• 1 cup (250ml) Parmesan cheese, grated
• 2 shallots, finely chopped
• 3 cloves of garlic, minced
• 3 tablespoons (45ml) fresh oregano
• ¼ teaspoon (1ml) red pepper flakes, more if you like it spicy
• ½ teaspoon (2ml) sea salt
• ¼ teaspoon (1ml) pepper
• 2 small zucchini, sliced ¼” (.64cm) thick
• 2 small  eggplants, sliced ¼” (.64cm) thick
• 3 Roma tomatoes, ¼” (.64cm) thick
• 2 cups (500ml) vegetable broth
• 1 tablespoon (15ml) extra virgin olive oil
• ½ cup (125ml) Mozzarella cheese, grated
• 2 tablespoons  (30ml) basil, chopped

Preheat the oven to 425°F/220°C.

In a bowl, combine the orzo, ½ cup (125ml) Parmesan, shallots, oregano, garlic, pepper flakes, salt and pepper.  Spread mixture evenly into a 9”x13” (23cmx33cm) oven proof baking dish.   Slice the eggplant, zucchini, and tomatoes. Alternately layer the zucchini, tomato, and eggplant slices in rows on top of the orzo.  Slowly, pour the broth over top of the vegetables and cover with tin foil.  Bake for 25 minutes then remove the tin foil.  Bake for an additional 20 - 25 minutes until the orzo is soft.

Remove the dish from the oven.  Sprinkle the top with the remaining Parmesan and Mozzarella cheeses. Place under the broiler until the cheese starts to bubble and brown, about 3 - 5 minutes.  Garnish with fresh basil before serving.