Delicious Summer recipe for eggplant zucchini gratin

Eggplant and Zucchini Gratin by Julia Child
1/2 cup or so olive oil
1 large or 2 medium eggplants
1 tablespoon herbes de Provence
1 teaspoon salt
2 medium zucchini, about 1 pound total
3 or 4 ripe tomatoes, about 1 pound total
1/2 teaspoon freshly ground pepper
For bread-crumb topping:
1/2 cup or so fresh bread crumbs, not too finely ground
1/3 cup or so freshly grated Parmesan cheese
For herbs de Provence substitute the following mixture:
2 tsp each dried thyme
1/2 tsp savory
1/4 tsp dried rosemary and
1/4 tsp mint
1/8 tsp fennel seeds
1/8 tsp dried sage

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